These sweet and savory zucchini and corn fritters will have you craving more. Fritters are foods that are typically deep fried in batter, often filled with fruits for a dessert or breakfast. This veggie packed version is slightly different and little bit healthier as it is cooked more like a regular pancake, rather than deep fried. Plan to spend about 20 minutes prepping the vegetables/batter and about 20-30 minutes manning the skillet and flipping the fitters, depending on how large your skillet is.
Zucchini and Corn Fritters
This sweet and savory summertime pancake is delicious served with fresh tomatoes, sour cream, and chives.
Ingredients
- 3-4 ears sweet corn kernels cut from the cob
- 4 tablespoons extra virgin olive oil
- 1 sweet onion chopped
- 2 cloves garlic minced
- 2 zucchinis shredded
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs beaten
- 1/2 cup whole milk
- 1 cup parmesan cheese shredded
Instructions
- Prep all of the vegetables. Dice the onion, mince the garlic, cut the corn from the cob, and shred the zucchini in a food processor or on a box grater.
- Heat 2 tablespoons of olive oil in a medium size pan over medium high heat until the oil shimmers. Add the chopped onion and saute until tender and translucent, about 8 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. Remove from heat.
- In a large bowl mix together flour, baking powder, paprika, salt and pepper. Add the shredded zucchini, sweet corn, sauteed onions and garlic. Mix well. Add the eggs, milk, and parmesan. Mix until just combined.
- In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Work in batches using a 1/3 cup scoop and pour batter into the pan to form pancakes. Cook for 3-5 minutes per side or until golden brown. Use a spatula to carefully flip. Remove to a plate when done cooking. Will make about 15 fritters.
- Serve with fresh tomatoes and top with sour cream and chives, if desired.
