Last updated on August 8th, 2017 at 11:37 am
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?
Zucchini and Corn Fritters
Print Pin RateIngredients
- 2 large zucchini shredded
- 1 cup corn kernels
- 1 cup all purpose flour
- 1/4 cup breadcrumbs
- 2 eggs
- 1/4 cup dill chopped
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- oil for frying
Instructions
- 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.
Enjoy!
Cathie Ochoa says
August 4, 2014 at 10:32 pmThese were such a great idea. We ate ours with salsa, it greatly improved them for us. I’m glad I tried it, and I can’t wait to try some of your other zucchini recipes!
Christin says
October 10, 2012 at 6:53 pmThese look like perfect finger food for both little and big people in this house…maybe with a little less cayenne, though. If I’m not using fresh dill, how much would the 1/4 equate to of the dry variety? So much for the beautiful weather! brrrr….keep warm and thanks for the recipe. 🙂
jo says
October 10, 2012 at 11:44 pmHi Christin,
I’d use about 1 tbsp of the dry dill if you have it. Yes, so it’s snowing here today, not so beautiful. 🙂
Christin says
October 12, 2012 at 3:41 pmThanks very much. I can’t wait to try them.
tom@morethanpepper says
September 22, 2012 at 3:42 pmthey look like burgers! awesome