2 small zucchini shredded (about 1 1/2 cups when shredded and water squeezed out)
1 cup corn kernels
1/3 cup Parmesangrated
2 eggs
1 cup Panko breadcrumbs
1/4 cup flour
1 tablespoon fresh dill
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
oil, for frying
Instructions
Shred zucchini and then place in a clean dish cloth or paper towel and squeeze out all the water.
Mix the shredded zucchini with all the other ingredients in a large bowl. Form into balls about the size of a clementine and then press down to form patties.
Heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. Add a few fritters to the pan, being careful not to overcrowd. Cook for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side. Remove with a slotted spoon and set on a plate lined with paper towel to drain excess oil. Repeat with remaining patties.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword fresh corn, fritters, frozen corn, healthy side dish, party appetizer, zucchini
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