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Delicious golden zucchini and corn fritters on a plate with fresh herbs and dipping sauce
Alyssa

10-Minute Zucchini & Corn Fritters

These Zucchini and Corn Fritters bring together two classic summer veggies in one crispy, golden, snackable little package. They’re easy to make, totally handheld, and perfect as a savory breakfast, midday snack, or veggie-loaded side for whatever you’ve got on the table.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 fritters
Course: Side Dish
Cuisine: American
Calories: 71
Ingredients Method Notes

Ingredients
  

  • 1 cup grated zucchini (measured before squeezing out)
  • 1 cup corn (fresh, canned or defrosted & drained if frozen)
  • 1/2 cup whole wheat flour
  • 1 large egg
  • 1/2 cup grated cheddar cheese
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp onion powder
  • olive oil or avocado oil (for cooking)

Method
 

  1. Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
  2. Place drained zucchini with all other remaining ingredients except oil in a medium bowl. Mix to combine everything.
  3. In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
  4. Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
  5. Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.

Notes

These fritters are perfect for a savory breakfast or as a side dish.