This post may contain affiliate links. Please read my disclosure policy.
It’s the weekend! YAY!
Weekends make me so happy. Not that I don’t love my job, but weekends are personal. Weekends are for family, friends and good food. Thankfully the weather is still cooperating here in Calgary and we are still having beautiful weather full of sunshine and warmth.
For today’s recipe I’m featuring these zucchini and corn fritters which I really love. I love zucchini fritters of any kind, but I’m always looking for different ways to make them and to change them up a bit and get new flavors. I thought corn would be perfect to pair with zucchini and I was right.
As a kid I used to hate zucchini, but now I love them. I love stuffed zucchini, zucchini patties, in soups or even salads. I’ve never tried baking these fritters, but I supposed they could be. Of course fried they are just delicious and you could eat them with a ranch dip or maybe even a sweet chili sauce, but I love mine just plain.
What’s your favorite zucchini recipe?
Looking for more recipes? Follow on…
Zucchini and Corn Fritters
- 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 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.
- In a skillet, heat about a quarter cup of oil over medium heat. You want the oil to be about 1/4 inch deep.
- When the skillet is ready, but not smoking, use a spoon to scoop out the mixture, or alternatively you could use your hands to make a patty and then place it in the hot oil. Allow it to sit there and 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.