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Sweet corn and zucchini fritters are a delightful culinary creation that perfectly balances flavor and nutrition. These versatile fritters serve as an ideal snack, appetizer, or even a light main dish, making them a favorite among food enthusiasts. Whether you’re preparing for a family gathering, a summer picnic, or simply looking for a healthy yet satisfying dish to enjoy at home, these fritters fit the bill.

Sweet Corn and Zucchini Fritters

Discover a delightful recipe for sweet corn and zucchini fritters that combines flavor and nutrition effortlessly. Perfect as a snack, appetizer, or light meal, these fritters feature the natural sweetness of corn and the earthiness of zucchini, enhanced by fresh herbs and green onions. Easy to prepare, they make a great addition to family gatherings or casual lunches. Enjoy crispy, golden fritters that everyone will love while embracing seasonal produce in your cooking!
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Ingredients
  

2 cups fresh sweet corn kernels (about 3 ears of corn)

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs, lightly beaten

1/4 cup green onions, finely chopped

1/4 cup fresh parsley or cilantro, chopped

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Olive oil, for frying

Optional: Sour cream or yogurt, for serving

Instructions
 

Prep the Ingredients: Start by shucking the ears of corn and cutting the kernels off the cob. Use a grater to shred the zucchini, then place it in a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. Finely chop the green onions and herbs.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, salt, and pepper. Stir until well combined.

      Combine Wet Ingredients: In a separate bowl, whisk together the beaten eggs. Then, add the sweet corn, grated zucchini, green onions, and parsley/cilantro. Mix until all ingredients are evenly distributed.

        Combine Both Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. If the batter seems too wet, you can add a little more flour, about a tablespoon at a time.

          Heat the Oil: In a large skillet, add enough olive oil to cover the bottom and heat it over medium heat until shimmering (about 350°F or 175°C).

            Form and Cook Fritters: Using a spoon or small ice cream scoop, drop heaping tablespoons of the fritter batter into the hot oil. Flatten each fritter slightly with the back of the spoon. Cook for about 3-4 minutes on one side or until golden brown, then carefully flip and cook for another 3-4 minutes until both sides are crispy. Avoid overcrowding the pan; cook in batches if necessary.

              Drain and Serve: Once golden and crispy, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm with a dollop of sour cream or yogurt on the side, and garnished with fresh herbs.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings