Go Back
+ servings
five corn and zucchini fritters stapled on a plate.
Print

The Best Corn and Zucchini Fritters

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 minutes
Cook Time 20 minutes
Servings 15 fritters
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 it in a clean cloth, make a bundle, and squeeze.
    1 lb zucchini / 450 g + 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 / 100 g + 1 cup grated Cheddar / 110 g + 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 / 500 g + 2 garlic cloves + ¼ teaspoon sweet paprika + 2 teaspoons dried mint + red chili flakes + fine sea salt and black pepper

Notes

  1. Corn: Make sure you use pre-cooked corn. Canned and drained or frozen, defrosted, and drained corn can be used instead.
  2. 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

Serving: 1fritter | Calories: 122kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 189mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg