Yummy zucchini corn fritters that my family can't get enough of.  These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing.

Zucchini Corn Fritters

all-purpose flour

baking powder

cumin

sugar

salt

black pepper

eggs, beaten

milk

butter, melted

zucchini

corn, kernels

Cheddar cheese

In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.


In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.


Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.


My family and I loved these fritters!  I had no fresh corn on hand and used a can of sweet corn which came out fine.  Would have been unbelievable had I used fresh!  Also added a bit of grated onion, yummy!  The sweetness hits you after a few chews and was creamy and perfect to us.  Will so make again.  Just a note to you:  this makes a lot of fritters!  You may wish to half the recipe or freeze the rest for later!

I try to avoid sugar so I made the following healthy changes:
used 1.5 cups zucchini,
doubled the cumin,
omitted the sugar,
added 1/2 cup shredded carrot to sweeten,
used 1.5 cups frozen corn, cooked and drained,
added 1/2 cup shredded onion,
added 4 cloves garlic,
substituted milk with soy milk,
sautéed in steel skillet and fried in iron skillet, found that the ones in the  steel skillet came out fluffier and not as greasy
only added 1/4 tspn salt and the chefs trick is to lightly salt the cakes as soon as you place them on the rack, the oil readily absorbs this and seasons it well;
definately needs a yogurt dip to accompany, with mint would be good. Pretty good as far as fritters go.

Great recipe! Used sweet corn and mozz. and parm instead of chedder. Cook it like pancakes (don't flip until little bubbles come to surface) or else will go flat. I will definately make again. Also tastes better cold.

I scaled this down to make 12 but will have to make a full batch next time. Very light and fluffy. The only reason they don't get 5 stars is for me they were a touch too sweet. Next time I will reduce the amount of sugar a little bit. Thanks

What a different app! Another great way to use zucchini! I used frozen corn and fried these in a deep fryer. I do think they needed a little more spice so I will try to experiment next time. They didnt last long in my house. The extra batter stayed nice in the fridge so you can prepare a day ahead.

Love them! I actually left out the milk because I used super fresh sweet corn that I had just cut off the cob and it was nice and milky. I am going to try more cheese and cumin the next time but these are fantastic!

My family loved these!  I chose not to fry them but to cook them in a touch of olive oil, like pancakes.  My kids loved dipping their "pancakes" in ranch (which I made with reduced fat sour cream, fat free plain yogurt and ranch mix)  I left out the cheese but they tasted wonderful even without.  I am sure these taste great as directed but chose to make a little healthier.  We will  be making these often during zucchini season!!
* I have made these 4 times in the last 2 weeks.  I now add chopped bell pepper, carrots and onion to the recipe.  Great way to get kids to eat veggies!

I really did not care for this recipe. Thought that it was too doughy and bland tasting. I am very surprised at all the good reviews and wonder if someone can tell me what I may have done wrong? I followed the recipe exactly.

This recipe was very good. However it makes quite a few. When serving as a side dish I cut the recipe in half.

zucchini corn fritters

Prep Time: 15 minutes

Cook Time: 4 minutes

Total: 19 minutes

Servings: 24

Author : Danni Hughes

Ingredients

Instructions

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