Zucchini and Corn Fritters
Zucchini and corn Fritters
These Zucchini and Corn Fritters are the perfect mix of two classic summer veggies into one delicious and easy recipe. These are crispy on the outside and fluffy on the inside. We had them as a side dish, but serve them as a savoury breakfast, as a snack, or as as veggie main dish!
These fritters are a great way to get loads of veggies in while enjoying a pancake!
Zucchini and Corn Fritters
Ingredients:
2 medium zucchini, coarsely shredded (or 1 large)
1 tbs butter
1/2 onion, fine chop
1 large clove garlic, minced
3 ears corn kernels shaved off
salt + pepper to taste, I love this brand
1/2 cup yellow cornmeal
1/2 cup flour
1/4 tsp baking soda
1/4 tsp paprika, onion powder, chili powder (or your favourite seasonings)
3/4 cup buttermilk
1 egg
vegetable oil for frying
Directions:
Grate the shredded zucchini into a clean dish towel and lightly season with salt to draw out the moisture. Let them sit for a few minutes while you prep the garlic and corn. Then squeeze them as dry as you can.
2. In a large skillet, melt the butter and sauté the onion for 2 mins. Then add the garlic for 30 seconds, followed by the corn kernels. Stir occasionally for 4 mins and season with S&P.
3. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, baking soda, seasonings and S&P.
4. In a larger bowl, beat the egg with the buttermilk. Then add into that the zucchini and the corn mixture.
5. Wipe down the skillet and add enough vegetable oil to coat the bottom of the pan. Heat over med-high heat. When the oil glistens, add the batter, 1/4 cupfuls at a timed use the back of the measuring cup to flatten them out. Cook for 4 mins per side or until golden brown.
6. Transfer to a plate lined with paper towel to drain. Sprinkle with S&P
Serve with a dipping sauce of your liking. We used tzatziki at it was *chef’s kiss* perfection!! They would also be amazing for breakfast with a fried egg on top. 💡