Best 6 Giant Zucchini Corn Fritter Recipes

ZUCCHINI CORN FRITTERS

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Place the zucchini in a colander and toss with 1 teaspoon kosher salt. Let stand for 15 minutes. Squeeze out the excess water from the zucchini using paper towels.
• In a large bowl combine the zucchini, corn, Parmesan, flour, scallions, egg and pepper.
• Scoop the fritters by the 1/4-cup-full onto the prepared pan. Lightly press down into a 3-inch-diameter disc, spacing 2 inches apart on the sheet pan. You should end up with 10-12 fritters.
• Bake until lightly golden brown, about 8-10 minutes per side.
• While the fritters are baking, make the tomato salad. In a small bowl, whisk together the garlic, vinegar, olive oil, salt and pepper. Stir in the tomatoes and scallions.
• Serve the fritters with the tomato salad.

10-MINUTE ZUCCHINI & CORN FRITTERS

Steps:

• Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
• Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
• Mix to combine everything.
• In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
• Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
• Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.

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 CORN FRITTERS

Steps:

• Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
• If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
• Coarsely grate the mozzarella and grate the parmesan relatively finely.
• Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
• Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
• Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
• Suggest serving with a little sour cream and paprika on top or just as they are.

GIANT ZUCCHINI-CORN FRITTER

Steps:

• 1. Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
• 2. Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
• 3. Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zuchinni over the mixture.
• 4. In another medium bowl, mix together the cornbread mix, egg, sour cream, cream corn and corn kernels. Sprinkle with the sea salt and fold in melted butter.
• 5. Pour the cornbread mixture over the zuchinni layer.
• 6. Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.
• 7. Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
• 8. Cool about 8 minutes before serving.

ZUCCHINI CORN FRITTERS

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.