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–+ servings
Four corn zucchini fritters with red peppers stacked on plate.
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5 from 1 vote

Corn and Zucchini Fritters (2 ways!)

These corn and zucchini fritters are loaded with fresh veggies and cheese! Crispy on the outside and tender on the inside.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, vegetables
Cuisine: American
Servings: 6 servings
Calories: 409kcal
Author: Sally

Ingredients

  • 2 cups zucchini shredded (about 2 medium)
  • 1 cup corn fresh or frozen (thawed)
  • 2 cups corn meal or corn flour, divided
  • 2 large eggs
  • ½ teaspoon salt more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon thyme dry
  • 1 teaspoon marjoram dry
  • ⅓ cup red bell pepper finely chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • oil for frying

Deluxe Fritters - in addition to above

  • 1 large egg
  • 2 cups hash browns fresh (patted dry) or frozen (thawed and drained)
  • 1 cup cheddar cheese shredded
US Customary - Metric

Instructions

  • First, you will preheat a heavy skillet on medium heat.
  • Beat the eggs in a large bowl (2 for the regular version, 3 if making the "deluxe" version). 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.
  • 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.
  • Add corn meal to a small plate to dip the patties into before adding to the pan. Add 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 patty 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 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.

Notes

  • Squeeze zucchini with paper towels after shredding to remove excess liquid.
  • If using hashbrowns, be sure to pat dry (if fresh) or thaw, drain liquid, and pat dry (if frozen).
  • If the mixture is runny, you can add extra corn meal to thicken it up. It should be somewhat thick and not runny or pourable.
  • Form patties into balls first and then flatten in your hands before coating both sides with cornmeal.
  • I like to have the corn meal on a plate so I can easily coat both sides of the fritter with less mess.
  • Make sure to thaw and drain if you're using frozen corn.

Nutrition

Calories: 409kcal | Carbohydrates: 59g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 368mg | Potassium: 604mg | Fiber: 7g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 3mg