Corn and Zucchini Fritters (2 ways!)

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These sweet corn and zucchini fritters are loaded with fresh veggies and cheese! Crispy on the outside and tender on the inside.

Quick to make, and your kids will probably love them just as much as mine do! Especially if you let them help!

Such a confetti of colors too! I love to come up with colorful, flavorful combinations. Who doesn't love pretty food, right?

Yellow corn, green zucchini, red bell pepper, white hash browns, and orange cheese - lots of colors in these babies!

And you have the light crisp of the corn along with the red peppers, and lots of flavors combining to make a delicious treat that goes great with most anything you're serving.

Also great as an appetizer with ranch dipping sauce.

I have created a base zucchini corn fritters recipe that doesn't have hash browns and cheese in case you don't have these items (or you just don't want to use them).

This way adds a bit more flexibility to the recipe. I know many of my recipes have lots of ingredients. It's because I love lots of flavors.

So this time I wanted to create a couple variations - the "base" recipe and the "deluxe" version that also adds hash browns and cheese.

Let me know what you think and which one you choose to make.

What You'll Need:

2 medium-sized zucchini (or 2 cups), ends trimmed off and shredded

1 cup yellow or white corn (fresh or frozen and thawed)

2 cups cornmeal or corn flour, divided

2 eggs (3 if making the "deluxe" fritters)

½ teaspoon salt, more to taste

½ teaspoon black pepper

1 teaspoon each of dry thyme and marjoram (or 2 teaspoons of Herbs de Provence)

⅓ cup red bell pepper (about ¼ of a whole large pepper)

½ teaspoon each of garlic and onion powder

oil for frying (I like to use either coconut oil or bacon fat, but use what you like)

For the "deluxe" version, you will need:

An extra egg

2 cups of frozen (thawed) hash browns

1 cup of cheddar cheese, shredded and packed

Makes about 8 fritters with the basic recipe and 12-16 fritters with the "deluxe." Of course, this is depending on how big you make them. Mine were about 3-½ inches across.

How to Make Fritters

Fritters are basically putting some ingredients together, usually a combination of vegetables and/or meats along with eggs to hold it all together and either corn meal or flour to coat.

Then the fritters are fashioned into cakes and fried in oil or butter.

First, you will preheat a heavy skillet on medium heat.

These corn and zucchini fritters are made by first beating the eggs in a large bowl. Then you will add the zucchini and corn, salt and black pepper, red bell pepper, herbs, and garlic and onion powder.

Add in also one cup of the corn meal.

You will mix all these ingredients together thoroughly until incorporated. Note that if you are making the "deluxe" version, you will also add the hash browns and shredded cheese at this point also.

Next, I like to add my corn meal to a small plate to dip the patties into before adding to the pan.

You can also use a large plate if you want to have room to add all the corn meal at once. Otherwise, with a small plate, you will be adding more corn meal as it gets too low to coat the next patty.

Get about ⅓ cup of the vegetable and egg mixture into your hands and form into a patty and coat on both sides with the corn meal.

Drop into the hot pan where you want it to cook (you don't want to move it until it's done on the first side or it will stick).

Form each patty until you have a full pan. I will typically get about 4 to 6 per batch, depending on their size, so prepare to do more than one batch. This also depends on the size of your skillet.

Once the zucchini corn fritters are browned on one side, they will be easy to flip and cook on the other side. Once browned to your liking, remove to a plate to cool while cooking the rest of the fritters.

Great served as a side dish or as a snack or appetizer with dipping sauce.

I hope you and your family enjoy this corn and zucchini fritters recipe as much as my family and I do! Let me know in the comments below!

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