The Best Corn and Zucchini Fritters

five corn and zucchini fritters stapled on a plate.

These pan-fried corn and zucchini fritters are 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 fritters

Calories 122kcal

Author Adina

Ingredients

Corn zucchini fritters:

1 lb zucchini
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
1 cup grated Cheddar 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
2 garlic cloves
¼ teaspoon sweet paprika
2 teaspoons dried mint
red chili flakes to taste
fine sea salt and black pepper

US - EU

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 it in a clean cloth, make a bundle, and squeeze.
1 lb zucchini + ½ teaspoon fine sea salt
Corn and onions: Cut the corn off the cobs. Grate the onion on the fine side of the box grater.
2 pre-cooked corn on the cob + 1 small onion
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.
2 garlic cloves + 2 eggs + 2 teaspoons dried oregano + 1 teaspoon sweet paprika + ½ teaspoon hot paprika + ¾ cups flour + 1 cup grated Cheddar + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
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.
about 3 tablespoons vegetable oil, divided
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.
2 cups Greek yogurt + 2 garlic cloves + ¼ teaspoon sweet paprika + 2 teaspoons dried mint + red chili flakes + fine sea salt and black pepper

Notes

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

Nutrition