Ingredients
Scale
- 2 cups grated zucchini (excess water squeezed out)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Grate the zucchini and squeeze out excess water. Combine zucchini and corn in a large bowl.
- In a separate bowl, whisk together flour, baking powder, salt, and pepper. Add Parmesan cheese if using.
- Add the dry ingredients to the zucchini mixture. Crack in the egg and add herbs. Mix gently until just combined.
- Heat 1/4 inch of vegetable oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet, ensuring not to overcrowd. Fry for 2-3 minutes per side until golden brown.
Notes
- Squeeze out excess moisture from zucchini to ensure crispy fritters.
- Do not overmix the batter to avoid tough fritters.
- Ensure the oil is hot before frying to prevent greasy fritters.
- Fry in batches for even cooking and temperature maintenance.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg