Zucchini & Corn Fritters
By: Sammi Haber Brondo | NYC Dietitian
Nothing says summer like seasonal summer produce. And BBQs. Especially when you combine the two together. I made these Zucchini & Corn Fritters for a BBQ last night, and admittedly, they didn’t really have much to do with the BBQ itself, but they did make a pretty good edition.
I love finding new, creative and delicious ways to utilize seasonal produce. If you’ve seen my cookbook, you know that’s pretty much my jam.
While I don’t always only eat seasonal produce, I definitely take advantage of it when I can. Seasonal produces most of often tastes better, lasts longer and is even cheaper - since it was grown locally and doesn’t need to be transported as far from farm to your door.
Zucchini and corn are both two super versatile veggies that are in season in the summer. But when it comes to both, I wanted to try something a little different. I feel like zoodles (AKA zucchini noodles) are so overdone (even though I have my fair share of recipes for them!) and I wanted to spice things up a little more than your standard corn on the cob. Enter: these Zucchini & Corn Fritters. Absolutely delicious.
These fritters make a fun and nutrient dense side dish to any meal. Because they’re packed with veggies and carbs, they’re super filling and pair perfectly with any protein. Last night I had them with a burger and side salad - it was such an ideal summer meal!
TOP TIPS
Make sure the zucchini is grated well. While I’m at my mom’s house right now and she doesn’t have a food processor, I used a blender instead. It left a few chunks that I would’ve preferred the recipe without.
Also, make sure to squeeze the water out of the zucchini well. If you don’t get enough out though, it’ll be easy to tell and is an easy fix. Your batter will be a little too watery. In that case, simply add more flour or breadcrumbs to thicken.
The corn can be raw when you add it, since it will cook with the fritters. I used corn on the cob, but canned or frozen corn would be totally fine. Make sure to thaw first if using frozen corn.
For the flour, both all purpose and whole wheat flour will work. I haven’t tested other flours like almond or oat, but I don’t see why they wouldn’t work. Just keep an eye on the texture - it should be thick enough that the patties hold together well, without being too thick that the flour totally overpowers the veggies.
Did you try this recipe? Mention @Veggiesandchocolate or tag #Veggiesandchocolate I’d love to see your creations!
Zucchini & Corn Fritters
Ingredients:
- 2 medium zucchini
- 2 ears corn
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 cup all-purpose or whole wheat flour
- Olive oil for sautéing
- Salt
- Pepper
Instructions:
- Preheat oven to 350 F.
- Roughly chop zucchini. Use a food processor or box grater to grind until finely shredded.
- Place zucchini in a bowl. Using a paper towel or kitchen towel, squeeze out as much water as possible.
- Add corn and eggs to bowl and mix to combine. Mix in breadcrumbs, garlic powder, parsley, salt and pepper. Slowly add in flour. Mixture should be firm and cohesive.
- Using your hands, form mixture into 8 patties or fritters.
- Add olive oil to a large pan over medium heat. Olive oil should coat the pan, without being thick enough for frying. Add each fritter to the pan. You may need to cook in 2 batches depending on the size of your pan. Cook on each side for about 3-4 minutes, until golden on each side.
- When done, place fritters on a paper towel-lined plate to soak up some excess oil. Transfer to a baking sheet and finish cooking in the preheated oven for 12-15 minutes.
- Serve immediately or place in an airtight container in the refrigerator.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate