Are you ready to embark on a culinary journey that bursts with summer flavors? Get ready to tantalize your taste buds with our delectable Corn and Zucchini Fritters. This delightful dish is a vibrant symphony of sweet corn and tender zucchini, enveloped in a crispy golden crust. With three variations to choose from, our Corn and Zucchini Fritter recipes cater to every palate. The Classic Corn and Zucchini Fritters are a timeless favorite, showcasing the natural flavors of corn and zucchini. The Mexican Street Corn Fritters add a zesty twist with a blend of Mexican spices, while the Bacon and Cheddar Corn Fritters offer a savory indulgence with crispy bacon and melted cheddar cheese. Each bite of these fritters promises a burst of fresh flavors and textures that will leave you craving more. So, gather your ingredients, heat up your skillet, and let's embark on a delicious adventure with our Corn and Zucchini Fritter recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CORN AND ZUCCHINI FRITTERS
Cheddar cheese, crisp bacon, creamy avocado, and a juicy tomato slice sandwiched between these corn and zucchini fritters make a wonderful breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham (if desired), zucchini, and corn, and stir until well blended.
- Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
- Working in batches of 4 or 5, gently drop 2 tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot. Make sandwiches with fritters using bacon, cheese, avocado, and tomato, if desired.
CORN, ZUCCHINI AND CHICKPEA FRITTERS
Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 Fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor roughly chop chickpeas.
- Whisk milk and eggs in a jug.
- Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
- Stir in chickpeas, zucchini, corn, mint and onion.
- Spray a large frying pan with oil and heat over medium-high heat.
- Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
- Cook for 2 to 3 minutes each side or until golden and cooked through.
- Transfer to a plate and cover to keep warm.
- Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
- Serve with salad and chutney.
CORN AND ZUCCHINI FRITTERS
Steps:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix.
- In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
- With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
ZUCCHINI AND CORN FRITTERS
With all the zucchini I have fresh and frozen, this is my favorite way to eat it for breakfast. It's also great for the kids to eat as a snack, cold right out of the refrigerator (no need for plate or silverware).
Provided by Marci
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 25m
Yield 10
Number Of Ingredients 13
Steps:
- Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion.
- Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 112 calories, Carbohydrate 12.4 g, Cholesterol 24.7 mg, Fat 5.5 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 270.4 mg, Sugar 1.5 g
Tips:
- For crispy fritters, use fresh corn and zucchini. Frozen vegetables can release excess water, making the fritters soggy. - Don't overmix the batter. Overmixing can result in tough fritters. - Use a well-seasoned cast iron skillet or non-stick pan to prevent sticking. - Cook the fritters over medium heat until they are golden brown and crispy on both sides. - Serve the fritters hot with your favorite dipping sauce, such as ketchup, mayonnaise, or sriracha sauce.Conclusion:
Corn and zucchini fritters are a delicious and easy-to-make appetizer or side dish. They are perfect for summer gatherings, potlucks, or weeknight dinners. With their crispy exterior and tender interior, these fritters are sure to be a hit with everyone who tries them. So next time you have some fresh corn and zucchini on hand, give this recipe a try. You won't be disappointed!
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