Crispy and light zucchini-corn fritters make for a great lunch, appetizer, or side dish with dinner.
Happy Labor Day!! I hope you are enjoying the day off with family and friends. I also hope your weather is better than ours. It is in the mid 90’s here! That isn’t go outside and have fun weather, that is hide inside where there is air conditioning weather. On Friday they even cancelled school, because of the heat. I have never seen that happen before! A spontaneous 4 day weekend was awesome though, don’t get me wrong 🙂
I am sure you already have your menu planned for today, but you have to add these into your week at the very least. I made these zucchini-corn fritters the other day for lunch, with no intention of sharing them with you. But they were so good, I immediately got out the camera to take a few pictures. Something magical happens when you mix the fresh zucchini with the sweet corn.
I am not sure I have ever really had a fritter before, especially not in this shape. I believe I tried a corn fritter once at a restaurant, but it was a ball of dough. This was light, crisp, and a perfect use of the end of summer produce. Zucchini corn fitters would make for a great light lunch or side dish with dinner. I have used all the zucchini from my garden, but I am debating about adding it to the grocery this for this week, so I can make these again!
Crispy and light zucchini corn fritters make for a great lunch, appetizer, or side dish with dinner.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 large zucchini, shredded and squeezed to remove liquid (about 2 cups packed, after the liquid is removed)
- 2 tsp olive oil
- 1/2 cup onion, finely chopped
- 1 clove garlic, grated
- 2 ears corn, kernels removed (about 1 cup)
- 1/2 cup cornmeal
- 1/2 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup buttermilk
- 1 egg
- canola oil for frying
- Heat olive oil in a skillet over medium-high heat. Add the onions and garlic, saute for 3 minutes or until the onions are starting to soften. Add the corn, and cook for an additional 3-4 minutes.
- In a large bowl mix together cornmeal, flour, baking soda, salt and pepper. In a 1 cup measuring cup mix together buttermilk and the egg until well combined. Add sauteed veggies, zucchini, and the buttermilk mixture to the cornmeal. Mix until everything is combined.
- Wipe your skillet clean. Pour in enough canola oil to just coat the bottom of the pan. Once hot, scoop about 1/4 cup of the fritter batter into the pan. I fit 4 in my pan. Let cook for 3-4 minutes per side. Remove from pan and place on a paper towel lined plate. Immediately sprinkle with salt.
- Continue cooking the fritters. You may need to add more oil as needed.
Slightly adapted from Tracey's Culinary Adventures