Corn And Zucchini Fritters Recipes

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10-MINUTE ZUCCHINI & CORN FRITTERS



10-Minute Zucchini & Corn Fritters image

These Zucchini and Corn Fritters are the mix of two classic summer veggies into one delicious and easy recipe. Perfectly crispy, enjoy them as a savory breakfast, as a snack, or as as veggie-loaded side dish to any meal.

Provided by Taesha Butler

Categories     Side Dish

Number Of Ingredients 10

1 cup grated zucchini
1 cup corn (fresh, canned or defrosted & drained if frozen)
1/2 cup whole wheat flour
1 egg
1/2 cup grated cheddar cheese
1/4 cup milk
1 tsp baking powder
1/4 tsp salt (or to taste)
1/4 tsp onion powder
olive oil or avocado oil for cooking

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.

Nutrition Facts : ServingSize 1 fritter, Calories 71 kcal, Carbohydrate 9 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 104 mg, Fiber 1 g, Sugar 1 g

ZUCCHINI CORN FRITTERS



Zucchini corn fritters image

These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side.

Provided by Caroline's Cooking

Categories     Appetizer/Starter     Side Dish

Time 20m

Number Of Ingredients 12

11 1/2 oz zucchini (325g courgette, approx - 2 medium zucchini)
1/2 onion
1 pinch salt
1 cup corn (155g, from 1 ear of corn)
1/2 cup grated mozzarella (60g/ 2oz)
1/3 cup grated parmesan (20g/ 3/4oz)
1 egg
1/3 cup all purpose flour (45g plain flour)
1 tsp baking powder
1 pinch pepper
olive oil for frying
sour cream and paprika to serve (optional)

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.

Nutrition Facts : Calories 47 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Cholesterol 14 mg, Sodium 62 mg, Sugar 1 g, ServingSize 1 serving

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

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.

ZUCCHINI-CORN FRITTERS



Zucchini-Corn Fritters image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground black pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying

Steps:

  • Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
  • Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
  • Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
  • Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

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.

CORN AND ZUCCHINI FRITTERS



Corn and Zucchini Fritters image

Make and share this Corn and Zucchini Fritters recipe from Food.com.

Provided by 2Bleu

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups corn (about 3 ears if using fresh)
1/2 small red onion (thinly sliced)
1 cup fresh parsley
3 small zucchini (cut into 3/4inch fine julienne)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons soda water (seltzer)
2 cups 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 overmix.
  • In a large heavy saucepan or deepfryer, 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).
  • Deep 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.
  • Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.

Nutrition Facts : Calories 732.2, Fat 73.6, SaturatedFat 9.6, Sodium 206.5, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 3.4

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