These Corn and Zucchini Fritters are a perfect side dish when you just don’t know what to serve! Packed with shredded zucchini and corn and lightly pan fried. I grew up eating corn fritters and this is a great way to get extra veggie power in your food! See below for tips on hiding the zucchini.
Fritters are a special side dish in the family and one that stirs memories of childhood.
They are a great versatile dish that you can use with so many other foods.
I love to double up the recipe to make sure we have lots of leftovers!
Want to hide the zucchini?
If you have kids that are “green adverse” and do not like vegetables in their food, I have a tip for you!
Peel the zucchini before shredding to remove the dark green rind.
Then when it is in the fritter, it will appear more like a potato to the unsuspecting eye.
Why are my zucchini fritters falling apart?
There could be a couple issues with the fritters.
First, your batter might be too thin causing them to spread and not stick together enough. Add a little more flour or cornstarch to the batter.
Also make sure you have enough oil in the pan. Without oil, they are more likely to stick and tear.
Why are my fritters soggy?
If you did not drain your zucchini or if there is too much moisture (such as from the corn), the water can make the batter soggy.
Also make sure your oil is hot when cooking. Cold oil can soak into food instead of browning the food.
How do you keep fritters crispy?
After cooking, place them on a cooling rack (like a cookie rack) on top of a baking sheet. Place in a warm or low (250F) oven.
The cooling rack is important so that the bottoms do not become soggy from trapped heat and steam on the bottom.
What do you serve with fritters?
So many options!
I love to use a sauce, whether part of other meal components or not. Ketchup is a classic go-to, or I like to make a simple white gravy.
These are a great side for just about anything, especially chicken dishes! If you have a pan sauce or gravy in your chicken recipe, perfect!
My family also likes to serve them with roast beef and pan gravy.
- 2 cups grated zucchini (approximately 8 ounces)
- 2 cups corn kernels (3 ears) (fresh, frozen thawed, or canned drained)
- 1 large egg
- ¼ cup flour
- 3 Tablespoons corn meal
- ½ teaspoon garlic powder
- ½ teaspoon salt
- dash ground red pepper
- vegetable oil for frying, or canola
- Grate your zucchini on a course grate (not fine/thin). Place in a strainer over a bowl. Add a large pinch of salt and toss. Let sit 30 minutes or covered overnight to drain out extra moisture.
- Discard the juice from the zucchini.
- In a large bowl, combine the zucchini, corn, egg, flour, corn meal, garlic powder, and salt. Stir to combine.
- Heat a large skillet over medium heat. Add ¼ cup vegetable oil to the skillet.
- When hot, drop the zucchini corn mixture in ¼ cup scoops into the skillet. Slightly flatten. Add 3-4 at a time to the pan.
- When the edges are starting to turn a light brown, approximately 3-5 minutes, flip the fritters. Continue cooking on the second side for approximately 3 minutes or until cooked through.
- Remove the fritters from the skillet and place on a baking rack in the oven (off or on warm setting) to keep them warm while cooking the rest.
- Repeat process for the remaining batter. Add more oil if needed between batches and wait until it is hot before adding more fritters.
- Serve warm.
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