Best 4 Zucchini And Corn Fritters Recipes

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Zucchini and corn fritters are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made with a batter of grated zucchini, corn, flour, eggs, and seasonings, and then fried until golden brown. These fritters are a great way to use up leftover zucchini and corn, and they can also be made with other vegetables, such as carrots, bell peppers, or spinach. This article provides two recipes for zucchini and corn fritters: a classic recipe and a vegan recipe. The classic recipe uses all-purpose flour, eggs, and milk, while the vegan recipe uses chickpea flour, flax eggs, and almond milk. Both recipes are easy to follow and produce delicious results. Whether you are looking for a classic comfort food or a healthier alternative, these zucchini and corn fritters are sure to please everyone at the table.

Let's cook with our recipes!

CORN AND ZUCCHINI FRITTERS



Corn and Zucchini Fritters image

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

1 1/2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter, melted
2 large eggs
1/2 cup plus 2 tablespoons milk
1/2 cup finely chopped cooked ham (optional)
1 1/2 cups grated zucchini (about 8 ounces)
2 cups fresh corn kernels (3 to 4 ears)
Vegetable oil, for frying
Cooked bacon, and sliced cheddar cheese, avocado, and tomato, for serving (optional)

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



Corn, Zucchini and Chickpea Fritters image

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

400 g chickpeas (drained and rinsed)
1/2 cup reduced-fat milk
2 eggs
3/4 cup self-raising flour
1 zucchini (large grated and squeeze out excess liquid)
310 g corn kernels (drained and rinsed)
2 tablespoons mint leaves (fresh, chopped)
3 green onions (scallions, thinly sliced)
olive oil flavored cooking spray

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



Corn and Zucchini Fritters image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups corn kernels (about 3 ears)
1/2 small red onion, thinly sliced
1 cup loosely packed parsley sprigs
3 small zucchini, cut into 3/4inch fine julienne
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons sparkling soda water
Vegetable oil for deep frying

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



Zucchini and Corn Fritters image

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

½ cup all-purpose flour
½ cup cornmeal
½ cup shredded Cheddar cheese
1 egg
2 tablespoons plain yogurt
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups grated zucchini
1 cup grated carrots
1 cup corn kernels
⅓ cup minced onion
2 tablespoons vegetable oil, or as needed

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:

  • Use a large bowl to mix the batter, as it will be quite thick.
  • Grate the zucchini and onion finely so that they blend well into the batter.
  • Be sure to wring out the excess moisture from the zucchini and onion before adding them to the batter.
  • If the batter is too thick, add a little more milk or water.
  • Heat the oil over medium heat so that the fritters don't burn.
  • Cook the fritters in batches, being careful not to overcrowd the pan.
  • Serve the fritters hot with your favorite dipping sauce.

Conclusion:

Zucchini and corn fritters are a delicious and easy-to-make appetizer or side dish. They are perfect for using up leftover zucchini and corn, and they can be served with a variety of dipping sauces. These fritters are also a great way to get your kids to eat their vegetables. So next time you're looking for a quick and tasty snack or side dish, give these zucchini and corn fritters a try.

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