Zucchini and Corn Fritters
Crispy Zucchini Corn Fritters - Made with a short list of simple ingredients, these fried delights bursting with zucchini and sweet corn with a crispy exterior and a soft interior.
Servings: 24
Calories: 59kcal
Ingredients
- 2 large zucchini shredded
- 1 cup corn kernels
- 1 cup all-purpose flour
- ¼ cup breadcrumbs
- 2 eggs
- ¼ cup dill chopped
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Prep Zucchini: Shred the zucchini, and toss it in a mixing bowl. I usually try and soak up some of the liquid from the zucchini with paper towels, so I place the zucchini on about 3 or 4 paper towels and squeeze the liquid from it.
- Add Ingredients: Add corn to the bowl. Add in the flour, breadcrumbs, eggs, dill, cayenne pepper, salt, pepper and mix well. If the mixture is too watery add more flour as needed.
- Heat Oil: In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
- Fry: When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, and then place it in the hot oil. Allow it to cook for 2-3 minutes, until it is golden brown. Turn it over, and cook on the other side until golden, another 2 to 3 minutes. Place the cooked fritters on a plate lined with paper towels to soak up the oil, and repeat with the remaining batter.
Notes
- Recipe yields 24 zucchini corn fritters.
- Transfer to an airtight container or large sealable bag. They will last in the fridge up to 3 days.
Nutrition
Serving: 1fritter | Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg