Zucchini and Corn Fritters

5 from 5 vote

Zucchini and Corn Fritters

These Zucchini and Corn Fritters are a favorite way to combine some of summer’s delicious flavors. These crispy fritters are irresistible served with the spicy sauce. Totally freezer friendly, this recipe is vegetarian, dairy-free and optionally gluten free.

Prep Time20

Cook Time20

Course: Appetizer

Cuisine: American

Keyword: fritters, vegetarian

Servings:

Calories: 185kcal

Author: Lora

Ingredients

For the fritters:
2 cups coarsely shredded zucchini ~2 medium zucchini
½ teaspoon plus ¼ teaspoon salt divided
1 cup frozen sweet corn kernels thawed or canned corn, drained
⅓ cup scallions or yellow onion small dice, about 1/2 small onion
1 cup all-purpose flour
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 Tablespoon fresh chopped dill or fresh basil
1 large egg whisked
¾ cup milk nut or dairy, I used unsweetened almond milk
1-2 Tablespoons olive oil for frying
For the sauce:
1 cup mayonnaise
1 Tablespoon sweet and sour sauce or Sriracha sauce
1 Tablespoon rice wine vinegar or freshly squeezed lemon or lime juice
sour cream or Greek yogurt (optional, for topping)

Instructions

Grate zucchini: Use a box grater or food processor with coarse blade and grate the zucchini.
Salt the zucchini: Place the grated zucchini in a colander. Sprinkle with ½ teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes
Heat the oven: While the zucchini is resting, heat the oven to 350F. Line a baking sheet with parchment paper.
Drain the zucchini: Working in batches, wrap the zucchini with a clean tea towel and squeeze letting it drain over a large bowl (in case you spill some of the zucchini). Keep on pressing and gently twisting to get out as much liquid as you can. Transfer the zucchini to a large mixing bowl.
Prep the batter: Add in the corn, flour, scallions (or onion), salt, pepper, fresh dill. With a large spoon, combine the dry ingredients together.
Wet ingredients: Add in the egg and milk and stir until it’s all incorporated. Let the batter rest for 5 minutes.
Heat the skillet: If you are frying the fritters, heat the oil in a large skillet over medium heat. As soon as the oil is hot and shimmering, use an ice-cream scooper (or a 1/4 measuring cup or a spoon)and scoop in portions of the batter (I did 4 at a time nicely spaced out). With the spatula, gently flatten slightly. Cook 3-4 minutes per side (until they get a little golden).
Bake fritters: (Optional cooking method without frying)If you are baking the fritters, line up the fritters on the baking sheet. Bake for about 15 minutes, using a spatula to carefully flip them halfway through baking time, or until the edges get nice and crispy (be sure to not get them over brown).
Gently flatten: With the spatula, gently flatten slightly. Fry the fritter, flipping halfway through, about 3-4 minutes a side, or until the outside is golden brown. Don't flip until one side it is beginning to brown or the fritters may not hold together when you flip it.
Fry remainder of fritters: Working in batches and watching carefully, fry the remainder of the fritters until browned and the middle is cooked through, transferring each to a paper towel-lined plate to drain as they finish.
Make the spicy sauce: While the fritters are cooking up, make the sauce
Finish off in oven: Next, once all the fritters are pan fried, transfer them to a parchment lined sheet pan and finish cooking them by baking for about 10-15 minutes 350F oven. The additional baking after frying is optional, but helps crisp the fritters further and they’re all ready to serve warm at once. IF you do not bake them, pan fry them up longer on each side (7-8 minutes).
Serve: Enjoy immediately with our spicy mayo. Or top with your choice of dairy or vegan sour cream or Greek yogurt. (OPTIONAL) Sprinkle with additional paprika and fresh herbs for serving.

Notes

Zucchini: 1 medium zucchini usually yields ~1 cup shredded zucchini. Shred zucchini to hashbrown size using a box grater. Removing excess water from the zucchini is key to a crispy fritter. It also prevents them from falling apart during the cooking process.
Corn: I used canned sweet corn and I drained it before using. If you use frozen sweet corn, let it thaw out for at least 30 minutes before using. Fresh corn also works great.
Batter: When you mix all the batter ingredients together, the batter should be relatively wet and easily scoopable.
How to cook: 3 different ways to cook them: Partially fry up the fritters and bake the rest of the way. You could fry them all the way through (without baking at the end). OR you could bake them the whole way through (and skip the frying part).
Leftovers: Fritters are best as soon as they’re cooked up. But any leftovers will keep well in the fridge for a few days in an airtight container (or zipped lock bag). Reheat on a baking sheet in the oven for 15 minutes at 350F or in a skillet on medium heat until warm all the way through.
Freezing: Completely cool down the fritters and place in airtight container or a zipped lock freezer bag. Can freeze for up to 3 months and can be reheated in the oven or pan (as noted above).

Nutrition