Description
Crispy on the outside and soft on the inside, these cheesy zucchini and corn fritter patties are a quick, weeknight-friendly dinner that hides vegetables in a savory, comforting batter.
Ingredients
Scale
- 2 large medium zucchini (about 600g)
- 1 cup frozen corn kernels (150g)
- 1/2 cup all-purpose flour (65g)
- 1 large egg
- 1 cup sharp cheddar cheese, shredded (100g)
- 2 stalks green onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- Black pepper (to taste)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable or olive oil (for frying)
Instructions
- Wash zucchini and trim ends. Grate using the medium side of a box grater.
- Place grated zucchini in a clean kitchen towel and squeeze tightly over the sink to remove as much water as possible. This is crucial to prevent soggy fritters.
- In a large mixing bowl, combine the squeezed zucchini, thawed corn, shredded cheddar cheese, green onions, garlic powder, salt, and pepper.
- Whisk the egg in a separate small bowl, then pour it over the vegetable mixture.
- Add the flour gradually, starting with 1/2 cup. Mix until just combined. The batter should be thick and sticky, not runny. Add more flour if too wet or a splash of milk if too dry.
- Heat a large skillet over medium heat and add enough oil to coat the bottom generously (about 2-3 tablespoons). Wait until the oil shimmers.
- Using a tablespoon or cookie scoop, drop mounds of batter into the hot oil. Flatten slightly with the back of the spoon to form patties. Do not crowd the pan.
- Fry for 3-4 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 3-4 minutes on the other side.
- Transfer cooked patties to a plate lined with paper towels to absorb excess oil.
- Serve immediately while hot and crispy.
Notes
Squeeze the zucchini thoroughly to remove water; this is the most important step for crispy fritters. Do not overmix the batter to avoid tough patties. Maintain medium heat to prevent burning. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan option, replace the egg with a flax egg and use vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 patties
- Calories: 280
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 12
Keywords: zucchini fritters, corn fritters, weeknight dinner, easy recipe, vegetable fritters, cheesy fritters, quick dinner, family friendly