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Zucchini-Corn Fritters

Zucchini-Corn Fritters by @browneyedbaker :: www.browneyedbaker.com

My mom picked 22 zucchini out of her garden on Saturday, and at least half of them are bigger than my arm. True story. There’s a lot of zucchini bread happening in our family this week. However, one cannot live on zucchini bread alone. Sure, it’s easy and a classic, but it’s certainly useful to have some other zucchini recipes on hand for when situations such as this arise. Some of my favorites include beer-battered zucchini fries and zucchini squares, and coming from an Italian family who makes countless fritters for Christmas Eve every year, I absolutely could not pass up this zucchini-corn fritter recipe.

Zucchini-Corn Fritters by @browneyedbaker :: www.browneyedbaker.com

On Christmas Eve, my grandma always fried up different varieties of fritters – apple, corn and cauliflower. Once in a awhile, she made broccoli, but everyone’s favorite is corn. I had never even thought of adding zucchini to a fritter recipe, but it makes perfect sense! The zucchini flavor is so mild, it’s the perfect accompaniment to the corn and a fabulous way to use up all that extra zucchini! The use of cornmeal gives these fritters an extra oomph of corn flavor and a wonderful crunch. (I used course-ground cornmeal, which are the yellow flecks you see in the photos.)

While I usually associate fritters with Christmas Eve dinners, I’m happy to introduce them to my summer menus!

Zucchini-Corn Fritters by @browneyedbaker :: www.browneyedbaker.com

One year ago: Chocolate Cream Pie
Two years ago: Chocolate Chip Cookie Dough Cheesecake Bars
Three years ago: How to Make Pate a Choux
Six years ago: Miniature Italian Meatloaves

Zucchini-Corn Fritters

Yield: 14 to 15 fritters

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Quick zucchini and corn fritters make a perfect appetizer, side dish or light lunch.

Ingredients:

2 medium zucchini, shredded
½ teaspoon kosher salt
1 tablespoon unsalted butter
½ small onion, finely chopped
1 garlic clove, minced
2 ears of corn, kernels cut off
½ cup yellow cornmeal
½ cup all-purpose flour
¼ teaspoon baking soda
¾ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup buttermilk
1 egg
Vegetable or canola oil, for frying
Salt, to taste

Directions:

1. In a small bowl, toss the shredded zucchini with ½ teaspoon kosher salt. Set aside for 10 minutes, then wrap in a clean kitchen towel or a triple layer of paper towels, and squeeze to release excess moisture. Set aside.

2. Place the butter in a large nonstick skillet (I used my Le Creuset 3½-quart braiser) set over medium-high heat. When the pan is hot, add the onion and garlic. Cook, stirring frequently, until the onion has softened, about 4 minutes. Stir in the corn and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat.

3. In a small bowl, whisk together the cornmeal, flour, baking soda, kosher salt and pepper. In a second medium-sized bowl, whisk together the buttermilk and egg until well combined. Add the corn mixture and zucchini, and stir to combine. Add the cornmeal mixture, and gently mix just until everything comes together.

4. Add enough oil to the skillet to come to a depth of about ⅛-inch. Set the pan over medium heat. When the oil is hot, drop the batter into the pan using a 1/4 cup measure. Use the back of the measuring cup to flatten the batter into a round. Cook for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain and sprinkle with salt while still hot. Repeat with remaining batter (you may need to add additional oil as you get to the last few).

Notes:

  • The fritters can be made up to 2 hours ahead of time. Reheat them in a 375 degrees F oven on a wire rack set inside of a baking sheet.

(Recipe from Food Network, originally seen on Tracey's Culinary Adventures)

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41 Responses to “Zucchini-Corn Fritters”

  1. Pamela @ Brooklyn Farm Girl on August 26, 2013 at 12:18 am

    That is some big ol zucchini! These fritters (I love that word) look great, I love the corn addition!

    Reply

  2. Averie @ Averie Cooks on August 26, 2013 at 3:31 am

    I love how golden and pretty these are! I would love them. Last year about this time I made some zucchini-carrot fritters. I’ve never tried with corn though. Great idea!

    Reply

  3. mancare bio on August 26, 2013 at 5:48 am

    A recipe perfect for me and my family. I just made one small change, I add some hemp seeds, we learned to put it almost in every dish.

    Reply

  4. Betti@Stuttgart on August 26, 2013 at 6:10 am

    These look wonderful! Living in Germany, where potatos seem to be included in just about everyting, I can imagine shredding some potato into these as well. I’ll have to try both variations. Yum!

    Reply

  5. marie @ little kitchie on August 26, 2013 at 7:02 am

    I love fritters for a quick and easy meal! Since I cannot get enough corn right now, I’m all over these!

    Reply

  6. Pru on August 26, 2013 at 8:11 am

    Oh, these look divine… <3 I think I'll be trying these this week.. :-)

    Reply

  7. Jamie @lifelovelemons on August 26, 2013 at 10:03 am

    I LOVE anything in fritter form, especially these great late summer vegetables. Looks delicious!

    Reply

  8. gracie on August 26, 2013 at 10:07 am

    These look delicious.I will have to put them on my list of thigs to try this week as I just bought some fresh corn and et a few zucchini gifted to be froma friend’s garden. Also, I clicked on your site Instagram icon and up came the most adorable photo set of your two fur babies. Duke is such a little furball…that one shot of him curled up next to Einstein is priceless. It looks like the two will become buddies in no time. How can Einstein resist all that fluffy cuteness? You and your husband must have had a super fun weekend.

    Reply

  9. Cate @ Chez CateyLou on August 26, 2013 at 10:32 am

    I’m so jealous of your fresh zucchini! These fritters look so golden brown and delicious!

    Reply

  10. Pieliekamais on August 26, 2013 at 10:34 am

    They look absolutely delicious. Yum!

    Reply

  11. Laura @ Lauras Baking Talent on August 26, 2013 at 10:36 am

    These look super yummy! We are having zucchini overload from MI gardens as well… :)

    Reply

  12. Nancy P.@thebittersideofsweet on August 26, 2013 at 10:40 am

    I only wish our zucchini had done that good. We got 1. These look great!

    Reply

  13. The Twilight Chef on August 26, 2013 at 10:46 am

    Yum Yum Yum – cannot wait to try these!!! Thanks!

    Reply

  14. Laurie on August 26, 2013 at 11:02 am

    DO you think that I can make these with Almond milk to make them vegan?

    Reply

    • Christine on August 26th, 2013 at 11:51 am

      How do you substitute the egg? It seems like the egg as a binder would be harder to replace than the milk?

      Reply

    • Michelle on August 27th, 2013 at 9:11 pm

      Hi Laurie, I’m not sure how that would work, as the buttermilk works with the baking soda to give the fritters a bit of a “lift”. If you try it, let me know how it turns out.

      Reply

  15. Ashley @ Wishes and Dishes on August 26, 2013 at 11:45 am

    Great use of zucchini!! Love it!

    Reply

  16. Jennifer A on August 26, 2013 at 1:51 pm

    Just made these – super yum!! <3 Crispy, crunchy outside… light, fluffy inside. And the corn/zucchini combo is divine! a great pairing! Thanks for the recipe… It's a summer keeper!

    Reply

  17. 2 Sisters Recipes on August 26, 2013 at 1:53 pm

    We make fritters all the time but never any corn. This sounds delish !

    Reply

  18. Marcie @ Flavor The Moments on August 26, 2013 at 2:16 pm

    These look so great I want to make them right now! I’ve never made fritters before because I don’t do a lot of frying, but these are so enticing that this is a great place to start.

    Reply

  19. Pam in Cincinnati on August 26, 2013 at 4:48 pm

    i think even as picky as i am that i would be able to handle zucchini fritters.
    my mom does a zucchini, corn, and tomato stir fry that she tops with mozzarella that the non-picky members of the family devour, in case you’re in search of another savory way to work through those zucchini.

    Reply

  20. mommasangelbaby on August 26, 2013 at 4:52 pm

    I’m so jealous of your zucchini, too bad you can’t just send the excess to those of us who would love it. My zucchini burned up in the New Mexico sun this year, sigh. Looks like a yummy recipe!

    Reply

  21. Erin @ Dinners, Dishes and Desserts on August 26, 2013 at 6:24 pm

    Love this idea! I have lots of zucchini in my fridge right now, and am wondering what else I can do with it!

    Reply

  22. Tammy on August 26, 2013 at 6:51 pm

    Is that about 2 cups of corn?? Do you have a good recipe for corn fritters? I love those with maple syrup drizzled over them.

    Reply

    • Michelle on August 27th, 2013 at 9:16 pm

      Hi Tammy, I think 2 cups is about right. My grandma never wrote down her corn fritter recipe, but perhaps this New Year’s Eve I’ll have to measure everything and get it documented!

      Reply

  23. Kiran @ KiranTarun.com on August 26, 2013 at 9:09 pm

    Yummy! Corn and zucchini goes so well and so summery!!

    Reply

  24. Lindsey @ American Heritage Cooking on August 26, 2013 at 9:37 pm

    I hope you have tiny arms otherwise that’s a whole lotta zucchini! These look delicious. My zucchini hating fiance might even eat them, which would be no small feat!

    Reply

  25. jean on August 26, 2013 at 9:58 pm

    how much shredded zucchini, more or less, do you wind up with? I have a monster one from my garden and would love to make these.

    Reply

    • Michelle on August 27th, 2013 at 9:17 pm

      Hi Jean, I didn’t measure it, but if you have a monster zucchini, you could probably just use that one.

      Reply

      • Jean on September 1st, 2013 at 10:45 pm

        Thanks for the response. I grated most of the monster after taking out the seeds and it filled my f/p bowl, so around 11 cups. definitely too much. I had to double the flour mixture. But we really loved them. One tip I have it to use a ricer to squeeze out the moisture, it works great on zukes, cukes (for tzakiki) and spinach. Thanks again!

        Reply

  26. Colleen on August 28, 2013 at 8:50 am

    As soon as I saw these I had to make them. So I did. Last night. OMG they are delicious!! Thank you, thank you for sharing this. I love zucchini but my husband swears he doesn’t like it so I “hide” it in different dishes. These are perfect. And guess what, he ate 4 of them!

    Reply

  27. denise on August 28, 2013 at 3:15 pm

    just figured out the whole comment thing… I am trying to figure out per your response how to use my fresh frozen tart pie cherries as i will have to thaw them and drain juice etc in order to mix into the ingredients.. I didnt flash freeze and then bag them , i bagged and froze 4-6 cups at a time. Wont do that again but short on time that day- I usually freeze the berries then bag for easy use later..i am somewhat new at cherry pies. what is your advice considering how i froze them?

    thank you ,
    denise

    Reply

    • Michelle on August 29th, 2013 at 4:51 pm

      Hi Denise, The recipe for the pie states using frozen, so I would just take them from the bag (however you froze them) and use them that way. I have not used frozen cherries for the cherry pie you are referencing, so unfortunately I can only give you advice based on the headnote of the original recipe.

      Reply

  28. Jackie on August 29, 2013 at 4:20 pm

    Hi Michelle

    What brand of course-ground cornmeal did you use in this recipe. Also, when corn season is over, can you use frozen corn in this recipe. If so, thawed or unthawed.

    Reply

    • Michelle on August 29th, 2013 at 4:53 pm

      Hi Jackie, I used Bob’s Red Mill. I think frozen corn would be fine; I would probably throw it in frozen, knowing that it doesn’t need to be cooked during the saute step.

      Reply

  29. Bake Play Smile on August 30, 2013 at 6:17 am

    Oh yum! I love zucchini fritters! Can’t wait to try your recipe out! Looks delish! :-)

    Reply

  30. Nancy Long on September 2, 2013 at 9:06 pm

    hubby and I love fritters – I recently made some w/yellow squash and zucchini – hubs couldn’t get enough – will be trying yours next, but tomorrow is a crab saute with asparagus and Jasmine rice. W-D had crab claw meat on sale and bought 6 lbs

    Reply

  31. Alison on September 9, 2013 at 10:11 am

    These were delicious!! What a great use of late summer veggies. Unfortunately I had a bit of a mishap making these…as I was flipping one of the fritters, a kernel of corn literally exploded and splashed hot oil on my arm. Luckily its a pretty minor (but painful!) burn. Just wondering if that was just a freak thing or if kernel explosions were common in making these and it was just bad luck that it happened as my hand was nearby? Or maybe I used too much oil? Too hot? Anyway, these were delicious and easy!

    Reply

    • Michelle on September 9th, 2013 at 10:15 pm

      Ouch! So sorry about your burn! I haven’t had any kernels explode on me, knock on wood!

      Reply

  32. Trish on September 12, 2013 at 3:55 pm

    I absolutely loved these! I made them while on vacay with my sister and my niece. My sister loved them too! I love ‘em so much that I’m making them for my birthday dinner this weekend!

    Reply

  33. Lauren on June 27, 2014 at 7:18 pm

    I wonder how these would taste if you used mushrooms instead of Zucchini.

    Reply

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