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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.
- 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
- vegetable oil for frying
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.
- 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.
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