Zucchini Corn Fritters

Zucchini Corn Fritters

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FLOWERDANNI 0

"Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing."

Ingredients 19 m {{adjustedServings}} servings 144 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
  2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
  3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 115

  1. 141 Ratings

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Plumtickled
5/16/2006

My family and I loved these fritters! I had no fresh corn on hand and used a can of sweet corn which came out fine. Would have been unbelievable had I used fresh! Also added a bit of grated onion, yummy! The sweetness hits you after a few chews and was creamy and perfect to us. Will so make again. Just a note to you: this makes a lot of fritters! You may wish to half the recipe or freeze the rest for later!

cookiemonster
2/2/2007

I try to avoid sugar so I made the following healthy changes: used 1.5 cups zucchini, doubled the cumin, omitted the sugar, added 1/2 cup shredded carrot to sweeten, used 1.5 cups frozen corn, cooked and drained, added 1/2 cup shredded onion, added 4 cloves garlic, substituted milk with soy milk, sautéed in steel skillet and fried in iron skillet, found that the ones in the steel skillet came out fluffier and not as greasy only added 1/4 tspn salt and the chefs trick is to lightly salt the cakes as soon as you place them on the rack, the oil readily absorbs this and seasons it well; definately needs a yogurt dip to accompany, with mint would be good. Pretty good as far as fritters go.

k_otik1
7/4/2007

Great recipe! Used sweet corn and mozz. and parm instead of chedder. Cook it like pancakes (don't flip until little bubbles come to surface) or else will go flat. I will definately make again. Also tastes better cold.