Sweet corn and zucchini fritters are a fantastic way to enjoy fresh vegetables first thing in the morning.
This recipe creates a light, crispy fritter with a subtle sweetness from the corn and moisture from the zucchini.
quick to prepare and pan-fried to a perfect golden brown, these fritters make a savory breakfast that pairs well with sour cream or yogurt.
Why You’ll Love This Recipe
- Combining sweet corn kernels and grated zucchini adds natural moisture and sweetness, enhancing flavor without extra sugar.
- A simple batter binds the ingredients, making it easy to pan-fry the fritters until crisp outside but tender inside.
- The quick cooking time preserves the vegetables' texture and nutrients, ideal for a nutritious breakfast option.
Sweet Corn and Zucchini Fritters
These sweet corn and zucchini fritters are a quick and delicious savory breakfast, combining fresh vegetables with a simple batter for crispy, golden results.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 8 fritters
Ingredients
- 1 cup fresh sweet corn kernels (about 2 ears)
- 1 medium zucchini (about 6 ounces), grated and excess moisture squeezed out
- 2 large eggs
- 1/4 cup all-purpose flour (30 g)
- 1/4 cup cornmeal (35 g)
- 1/4 cup grated Parmesan cheese (25 g)
- 2 green onions, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil or vegetable oil, for frying
- Optional: sour cream or Greek yogurt, for serving
Instructions
- Prepare the batter In a large bowl, whisk the eggs until combined. Add the grated zucchini, fresh corn kernels, flour, cornmeal, Parmesan, green onions, salt, pepper, and baking powder. Stir until the mixture is just combined.
- Heat the pan Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat until shimmering.
- Cook the fritters Drop about 2 tablespoons of the batter per fritter into the hot pan, flattening gently with the back of a spoon. Cook until the edges turn golden and crisp, about 3-4 minutes per side. Add more oil if needed, and cook fritters in batches, adjusting heat as necessary to prevent burning.
- Finish and serve Transfer cooked fritters to a paper towel-lined plate to drain. Serve warm with optional sour cream or Greek yogurt.
Helpful Tips
- Squeeze excess moisture from the zucchini using a clean kitchen towel or paper towels to avoid soggy fritters.
- Do not overcrowd the pan to ensure even cooking and crispiness.
- Use fresh corn kernels for the best flavor; frozen can be substituted but thaw and drain well.
- If cooking for a crowd, keep cooked fritters warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Storage and Make-Ahead
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheat in a nonstick skillet over medium heat to restore crispiness; avoid microwaving as it can make fritters soggy.
These fritters are not recommended for freezing due to moisture content that affects texture on thawing.
Frequently Asked Questions
Can I make these fritters gluten-free?
Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend to make the fritters gluten-free.
Can I use frozen corn instead of fresh?
Yes, use thawed and drained frozen corn kernels, but fresh corn will provide the best sweetness and texture.
How do I know when the fritters are cooked through?
They should be golden brown and crisp on both sides, and cooked about 3-4 minutes per side. The interior should be set and not doughy.
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