corn fritter

Corn Fritters with cornmeal are a great southern side dish for summer barbecues, as well as any gathering. The fritters are easy to make using corn on the cob or corn right out of the can. This simple recipe only uses five ingredients for a quick and easy addition to a meal that everyone will love.

Corn Fritters (+Video)

corn

cornmeal

all-purpose flour

parmesan cheese

salt and pepper

vegetable oil

Begin heating the vegetable oil in a frying...

Begin heating the vegetable oil in a frying pan on medium heat.

Add the corn, cornmeal, flour, egg, parmesan cheese,...

Add the corn, cornmeal, flour, egg, parmesan cheese, salt, and pepper to a medium-sized bowl.

Mix together and press into a ball in...

Mix together and press into a ball in your hand to create a fritter.

Add to the hot vegetable oil and press...

Add to the hot vegetable oil and press down easily with your spoon or spatula to make a patty.

Fry on each side for five to six...

Fry on each side for five to six minutes or until the fritters are golden brown and crispy on each side.

Remove from skillet and place on a paper...

Remove from skillet and place on a paper town to drain the oil.

Serve

https://mediavine-res.cloudinary.com/video/upload/e2z7awkmccu9fgc68fgm.mp4

Corn Fritters

These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side.&nbsp;

Zucchini corn fritters

11 1/2 oz zucchini

onion

salt

corn (155 grams, from 1 ear of corn)

mozzarella (60 grams/ 2 ounces)

all purpose flour

tsp baking powder

pepper

olive oil

sour cream and paprika to serve (optional)

Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.

If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.&nbsp;

Coarsely grate the mozzarella and grate the parmesan relatively finely.&nbsp;

Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.

Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.

Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.&nbsp;

Suggest serving with a little sour cream and paprika on top or just as they are.

https://embed.mediavine.com/videos/ugzksxmrfanpydsq3jxc

These zucchini corn fritters combine two summer favorites into an easy, delicious appetizer or side. Crisp on the outside, soft inside, they're flavor-packed bites.

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Corn Fritters (+Video)

Zucchini corn fritters

Top 2 corn fritter recipes from across the web

The most viewed corn fritter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Fritters (+Video)

Zucchini corn fritters

The most viewed corn fritter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine