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Zucchini and Corn Fritters
These zucchini corn fritters are a delicious way to enjoy two iconic summer vegetables! Perfect as an appetizer, snack, or side dish.
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Total Time
16
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
fritters
Calories:
79
kcal
Author:
Min | MJ and Hungryman
Equipment
Box Grater
Mixing Bowls
Ingredients
1
cup
grated zucchini (120g weighed after squeezed)
1
cup
corn (150g)
¼
cup
cheese (25g)
⅓
cup
all purpose flour (40g)
1
egg, beaten
½
teaspoon
baking powder
½
teaspoon
cumin
½
teaspoon
oregano
1
teaspoon
lemon juice
Olive oil for cooking
Instructions
Heat oil in a cast iron or non-stick skillet over medium-high heat.
Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back of a spoon.
Cook about 2 minutes on each side, until golden. Gently press down to help the mixture to bind.
Notes
Be sure to squeeze out as much excess liquid from the zucchini as possible.
Don't overcrowd the pan.
Don't flip too early. Wait until the fritter is cooked completely through on the bottom.
Lower the heat If the fritters get too dark. You are looking for a golden brown color.
For best storage suggestion, refer to the "storage" section above.
Nutrition
Calories:
79
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
2
g
|
Fiber:
1
g
|
Sugar:
2
g
|
Calcium:
57
mg
|
Iron:
1
mg