Best 4 Corn Fritters With Spicy Zucchini Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the crispy, golden-brown delight of corn fritters, a Southern classic, paired with the vibrant and spicy zucchini salsa. This culinary duo offers a delightful contrast in textures and flavors, making it a perfect appetizer or side dish to impress your family and friends. With easy-to-follow recipes, you'll be able to whip up these delectable treats in no time. So, gather your ingredients and let's embark on a journey of culinary exploration, creating a harmonious balance of sweet corn, tangy zucchini, and a touch of heat that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

CORN FRITTERS WITH SALSA



Corn Fritters with Salsa image

Categories     Dairy     Tomato     Vegetable     Appetizer     Brunch     Side     Fry     Vegetarian     Lunch     Corn     Summer     Jalapeño     Hominy/Cornmeal/Masa     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 (brunch or lunch main course) servings

Number Of Ingredients 15

For salsa
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons chopped pickled jalapeño chiles
1 tablespoon fresh lime juice
For fritters
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Accompaniment: sour cream

Steps:

  • Make salsa:
  • Stir together all salsa ingredients and season with salt.
  • Make fritters:
  • Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
  • Serve fritters with salsa.

ZUCCHINI CORN FRITTERS



Zucchini Corn Fritters image

Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.

Provided by Danni Hughes

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 19m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cumin
½ cup sugar
½ teaspoon salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
¼ cup butter, melted
2 cups grated zucchini
1 ½ cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

Steps:

  • In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
  • In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
  • Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 15 g, Cholesterol 26.3 mg, Fat 8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 5.2 g

SPICY CORN FRITTERS



Spicy Corn Fritters image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

3/4 cup flour
2 tablespoons yellow cornmeal
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, plus more to taste
1/2 cup milk
2 tablespoons buttermilk
1 cup fresh or well-drained defrosted corn kernels
Canola oil for deep frying

Steps:

  • In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn.
  • In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

CORN FRITTERS WITH SPICY ZUCCHINI SALSA



Corn Fritters with Spicy Zucchini Salsa image

Provided by Andrea Bemis

Categories     Tomato     Appetizer     Side     Bake     Vegetarian     Lunch     Corn     Zucchini     Fall     Summer     Healthy     Cilantro     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1 medium red onion, diced, divided
3 large cloves garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon sea salt, divided
1 1/2 tablespoons extra-virgin olive oil
Olive oil cooking spray
1/2 cup chopped cilantro, divided
2 tablespoons fresh lime juice, divided
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1 egg
2 cups corn kernels (thawed if frozen)

Steps:

  • Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

Tips:

  • Use fresh ingredients: Fresh corn, zucchini, and herbs will give your fritters the best flavor.
  • Don't overmix the batter: Overmixing will make the fritters tough. Mix just until the ingredients are combined.
  • Cook the fritters over medium heat: This will help them cook evenly without burning.
  • Serve the fritters hot with your favorite dipping sauce: Spicy zucchini salsa is a great option, but you can also use sour cream, guacamole, or your favorite hot sauce.

Conclusion:

Corn fritters are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover corn. Serve them with your favorite dipping sauce and enjoy!

Related Topics