These Zucchini Corn Fritters are a wonderfully crispy-crunchy bite! With so much flavor and easily made gluten-free, these nibbles are perfect for summer potlucks!
Warmer weather calls for light and delicious appetizers that the whole family will enjoy! These fritters are crispy, airy, and made with good-for-you ingredients.
While the exact origins of zucchini fritters are somewhat unknown, it is believed that they may have come from Mediterranean cuisines, particularly in Greece and Turkey.
In Greece, these fritters are called kolokithokeftedes, and are typically made with grated zucchini, feta cheese, eggs and fresh herbs, often served as an appetizer with tzatziki sauce.
In Turkey, the dish is known as mücver, which is a method of preparing various vegetables into fritter form. While there is a variety of vegetables you can use in the dish, over time, mücver has become synonymous with zucchini fritters, and are often made with grated zucchini mixed with eggs, flour, and various herbs.
With such a strong history, you KNOW these fritters are going to be delicious, as they’ve stood the test of time!
Are Zucchini Corn Fritters Healthy?
While deep-fried zucchini corn fritters aren’t considered healthy, these fritters are pan-fried in much less oil, so they’re healthier than most other recipes. Plus, the zucchini is low in calories but packed with nutrients like vitamins A, C, and B6, as well as potassium and manganese. Zucchini is also a good source of fiber, which can help digestion and keep you feeling full for longer.
This recipe is also vegetarian (if you use vegetarian-friendly Parmesan cheese. To make it gluten-free as well, just swap the all-purpose flour at a 1:1 ratio with your favorite gluten-free flour.
How to make the perfect zucchini corn fritters
To stop your fritters from falling apart while pan-frying, wring out as much water as you can from the zucchini. Put some muscle into it! The more water you get out, the crispier your fritters will be.
I also recommend using fresh corn cut straight from the cob. It’s more flavorful than frozen corn, and contains less water than canned corn so your fritters won’t end up soggy.
Finally, resist the urge to turn the fritters too soon. They may fall apart when you try to flip them early, so make sure the bottom side is nice and golden brown before flipping them to the other side.
How to make ahead and store
Although the fritters will lose some crispiness if you don’t enjoy them immediately after cooking, they still make tasty leftovers. I recommend storing them in an airtight container in the refrigerator for 3 to 4 days, or freeze them in a freezer-safe bag for up to 2 months. Thaw them in the refrigerator overnight, then heat them gently in a 350°F oven for 10 to 12 minutes, or until warmed through and crispy.
Serving Suggestions
Now that you’ve got a plate of hot and crispy fritters, it’s time to devour them! They are delicious served with sour cream, but would be just as good with a more traditional Tzatziki Sauce.
I also love serving them with Avocado Dip, Honey Mustard Dip, or a simple Homemade Hummus, with other dipping treats like these Cauliflower Tater Tots or some golden brown Broccoli Bites. To make this a main meal, add the fritters to this Mediterranean Bowl or a deliciously filling Fattoush Salad.
Recipe
Ingredients
- 3 cups zucchini grated (about 2 large zucchini)
- 2/3 cup onion diced
- 3/4 teaspoon salt divided
- 1 large ear fresh corn
- 1/3 cup mozzarella cheese grated
- 1/3 cup Parmesan cheese grated
- 6 tablespoons fresh parsley minced
- 1/2 tablespoon garlic minced
- 1/2 teaspoon lemon zest
- 1/2 cup all-purpose or gluten-free flour
- 1 teaspoon baking powder
- 1 large egg whisked
- avocado oil for frying
Instructions
- Place the grated zucchini and onion on a large kitchen towel and sprinkle with 1/2 teaspoon of salt. Let sit while you prep the other ingredients (let it sit for at least 10 minutes.)
- Use a sharp knife to cut the kernels off the corn and place into a large bowl.
- Add in the cheese, parsley, garlic, and lemon zest.
- Wrap the zucchini and onion in the kitchen towel and wring out as much water as you can. Put some muscle into it, because the more water you get out, the crispier the fritters will be.
- Add the zucchini mixture into the bowl and stir.
- In a small bowl, stir together the flour and baking powder, then stir into the zucchini mixture. Stir in the egg until well combined.
- In a large frying pan, heat a thin layer of oil on medium heat. When hot, drop in the batter in 1/4 cup scoops, using the spoon to press down into 1/3-inch thick fritters.
- Cook until golden brown and crispy, about 3 to 4 minutes per side. Flip and cook the other side for another 3 to 4 minutes. Transfer to a paper towel-lined plate and blot off excess oil before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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