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Curried Zucchini Corn Fritters

Curried Zucchini Corn Fritters

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
DCKatie

DCKatie

These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
  2. Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.
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Reviews

Lani
2

Lani

9/1/2013

Really good way to use the mountains of zucchini & corn from the garden. I added a jalapeno, a red hot cherry pepper and about a half cup of flour. I think next time I might add a bit of cayenne to give it even a bit more kick. I had either too hot or too much oil. It was popping like crazy, so be careful!

Donna Nugent
2

Donna Nugent

8/3/2012

Very good and easy to make. I used garam masala instead of the curry powder. Good way to use up all those extra zucchinis.

nicole
0

nicole

9/15/2014

Good recipe, but added about 1 cup of panko crumbs and omitted the curry for the kids. My daughter is the pickiest eater ever and loved this. My son is shoveling it in.

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