Do you have a zucchini rolling around in the bottom of the crisper that you need to put to good use? Grab it out and make these Zucchini and Corn Fritters! Fritters are one of my favourite go-to dinners and are always a great way to pack more vegetables into your day. These zucchini and corn fritters are super easy and made with simple, everyday ingredients. Serve them with veggies or a side salad for a healthy and light meatless dinner the whole family will enjoy!
Why you’ll love this recipe…
Quick and easy Made from everyday ingredients Healthy dinner option
WHAT YOU’LL NEED
Here’s what you’ll need to make a batch of these fritters (full measurements listed in the printable recipe card below)…
Zucchini Egg Fresh or Frozen Corn Onion Cheddar Cheese Salt and Pepper Self-Raising Flour - OR use a mix of all purpose / plain flour and baking powder instead. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder. Olive Oil
HOW TO MAKE ZUCCHINI AND CORN FRITTERS - STEP BY STEP
Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.
Add egg, corn, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.
Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.
Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula. Cook for 3-4 minutes each side until golden and crispy. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Serve immediately.
TROUBLESHOOTING – WHY ARE MY FRITTERS SOGGY?
There are a few reasons why fritters might go soggy after being cooked. The first is that the oil wasn’t hot enough before adding the fritters to the pan. The fritters then absorb the oil in the pan. Another could be that your batter is too thin. If the batter doesn’t hold it’s shape when you spoon it into the frying pan, then you need to add more flour to get the right consistency. If you are making fritters for the first time try making one fritter first as a test and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch.
WHAT TO SERVE WITH YOUR FRITTERS?
You can eat these Zucchini and Corn Fritters on their own or with a simple side of mashed potatoes or a garden salad. If you’re looking for something more, here’s some delicious sides that would compliment fritters well…
Cabbage and Crunchy Noodle Salad Greek Lemon Potatoes Easy Greek Salad Crispy Brussels Sprouts with Bacon Roasted Carrots with Feta and Dukkah
CAN YOU FREEZE COOKED FRITTERS?
Absolutely! Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT FRITTERS:
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through.
TIPS FOR COOKING GREAT FRITTERS
Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy. You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder. Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
MORE FRITTERS TO TRY
Zucchini and Halloumi Fritters Pumpkin Fritters Corned Beef Fritters Greek Zucchini Fritters Pea and Feta Fritters Pea and Sweet Corn Fritters Gluten-Free Zucchini Fritters
If you’ve made these Zucchini and Corn Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
