These quick and easy Zucchini & Corn Fritters are a great way to use up fresh summer vegetables! All you need is simple ingredients and 30 minutes!
One of my favourite things to do with my garden zucchini’s is turn them into the most delicious treats! Zucchini fritters are a childhood favourite and something I used to make with my mom since I was tall enough to reach the counter! I remember seeing the pile of zucchini’s we would pick form our garden and anticipate the making of these summery bites!
I added corn to my favourite zucchini fritter recipe and my favourite summer treat got taken up a notch! Between the zucchini, corn, and fresh herbs from our garden, these babies truly do taste like summer!
I literally picked our first zucchini’s from the garden today. It is our first year growing zucchini’s of our own as our parents usually supply us with more than we need. This year though, we wanted to try our hand at it and have our own fresh supply. We won’t turn down any gifts from our parents garden’s though. Just saying.
After picking our first zuccs, I immediately entered the kitchen and started making this recipe. I kid you not. I’ve been waiting for this day and was prepared and ready to go!
How to make Zucchini & Corn Fritters
This recipe is easy to do and is ready in just 30 minutes. The recipe makes about 10 fritters. I make them about the size of a small clementine by using an ice cream scoop to measure out each patty but you can adjust the size if you like. To make them, you will need:
- 2 small zucchinis, shredded
- 1 cup corn kernels
- 1/3 cup Parmesan, grated
- 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
To make the fritters, I start by shredding the zucchini and then I place it in a clean dish cloth or paper towel and squeeze out all the water. It’s important to squeeze out as much water as you can.
Then, I mix the shredded zucchini with all the other ingredients in a large bowl. I form them into balls about the size of a clementine and then press down to form patties.
Once the patties are formed, I 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. I add a few fritters to the pan, being careful not to overcrowd and cook them for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side.
I remove the cooked fritters from the pan using a slotted spoon and set them on a plate lined with paper towel to drain the excess oil. This process gets repeated with the remaining patties.
That’s it! They’re ready pretty quickly and disappear just as quick around here!
Baked vs. Fried fritters
While I fried these fritters up, you can also bake them up in the oven too if you are concerned about the excess oil and want a healthier option. They do truly taste better when fried (of course) but are still quite delicious when they are baked!
To bake these fritters, I follow all the steps to form the patties and then arrange them on a baking tray lined with parchment paper. I brush or drizzle the fritters with olive oil and then bake them at 350F for 40 minutes (20 minutes on each side).
I hope you enjoy this recipe! Bon appetit!
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Zucchini & Corn Fritters
2 small zucchinis, shredded (about 1 1/2 cups when shredded and water squeezed out)
1 cup corn kernels
1/3 cup Parmesan, grated
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
- 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.