The Best Corn and Zucchini Fritters

stapled zucchini and corn fritters with parsley on a plate with a fork.

Pan-fried corn and zucchini fritters, an easy recipe combining two delicious vegetables and cheddar. The patties are perfect as an appetizer or a light vegetarian main meal.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 122kcal

Author Adina

Ingredients

Corn zucchini fritters:

1 lb zucchini 500 g
½ teaspoon fine sea salt
2 pre-cooked corn on the cob about 2 cups after cutting off the cob (Note 1)
1 small onion
2 garlic cloves
2 eggs
2 teaspoons dried oregano
1 teaspoon sweet paprika
½ teaspoon hot paprika
¾ cups flour 3.5 oz/100 g
1 cup grated Cheddar 4 oz/ 115 g, Note 2
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
about 3 tablespoons vegetable oil as needed

Yogurt dip:

2 cups Greek yogurt 1 lb/ 450 g
2 garlic cloves
¼ teaspoon sweet paprika
2 teaspoons dried mint
red chili flakes to taste
fine sea salt and black pepper

Instructions

Fritters:

Zucchini: Grate the zucchini on the large side of a box grater. Place in a sieve, mix with ½ teaspoon fine sea salt and let stand for about 10-15 minutes. Squeeze well before adding to the fritter mixture. You can either squeeze by handful or place in a clean cloth, make a bundle, and squeeze.
Corn and onions: Cut the corn off the cobs. Grate the onion on the fine side of the box grater.
Batter: Place squeezed zucchini, corn, onions, grated cheese, eggs, oregano, paprika, grated garlic, flour, salt, and pepper in a large bowl.
Don't add too much salt to the batter; the zucchini were already salted. Start with ¼ teaspoon (less if using table salt) and add more to taste. The batter should be thick.
Fry: Heat 1-2 tablespoons vegetable oil in a large non-stick pan. Take spoonfuls of the batter and place the dollops into the pan. Flatten them with the spoon. Fry for about 3 minutes on medium-low heat, checking after two minutes to ensure that the fritters are not getting too dark on the underside. If so, reduce the heat even more.
Flip, press gently again and cook on the other side for another 2 minutes or until golden and cooked through. Add a little more oil to the pan and fry the remaining batches.

Dip:

Combine the yogurt, grated garlic, paprika, mint, and chili in a small bowl. Add salt and pepper to taste.

Notes

Make sure you use pre-cooked corn. Canned and drained or frozen, defrosted and drained corn can be used instead.
You can use another sort of cheese instead, for instance, Gouda, Swiss cheese, Parmesan, or a mixture of mozzarella and more robust tasting cheese.

Nutrition