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.

zucchini corn fritters

These Zucchini and Corn Fritters bring together two classic summer veggies in one crispy, golden, snackable little package. They’re easy to make, totally handheld, and perfect as a savory breakfast, midday snack, or veggie-loaded side for whatever you’ve got on the table.

Zucchini and Corn Fritters

zucchini (measured before squeezing out)

½ cup whole wheat flour

cheddar cheese

milk

baking powder

onion powder

olive oil oil

Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.

Place drained zucchini with all other remaining ingredients except oil in a medium bowl.

Mix to combine everything.

In a large skillet, warm your cooking oil over medium heat. Swirl the pan around so the oil evenly coats the bottom. Once the oil is hot, use a very heaping tablespoon to portion the fritter batter into the hot pan.  I cook 4 or 5 fritters at a time so they have room to spread.

Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.

Transfer the cooked fritters to a plate. Repeat with the remaining batter, adding more oil to the pan as needed.

Enjoy warm with sliced avocado, sour cream or dipping sauce of choice. I love these as part of breakfast with eggs or cottage cheese too. To store, let the leftovers cool completely and transfer to an air-tight container. Store in the fridge for up to 4 days.

These are fantastic! I've made them as written 4 times and I can't stop thinking about them or eating them. It's 9pm and I'm making a batch now!

These are incredible! I have the cookbook and made them from there but had to come here and share how I cooked them.

I first tried baking them at 425°F. I used a hot cast-iron pan, lightly greased. Cooked 12 mins on the first side, then around 3 on the second. Worked great!

Today, I tried them in my Belgian waffle maker. That worked really well and I will freeze them to reheat in the toaster. I think they would be quite tasty with a little real maple syrup! Doubt I will ever pan fry them again.

Overall awesome recipe that is highly adaptable. I had a little extra zucchini this time but not enough for another recipe so threw it in here. Also, used soft, fresh milled whole wheat the first time. Today I was too lazy to mill any so I used Einkorn all purpose. Worked great! 

Just make them, you won't be sorry!

I have been making these all summer with zucchini from my garden and frozen corn. I always double the recipe and freeze half for another night. Everyone loves them! This time I added diced jalapeno (also a surplus in the garden) and it added the perfect kick.

So yummy. I didn’t even want my protein. 

Dying to make these fritters. Do you think that parmesan cheese could work here in place of cheddar?
Thanx!

I just found your blog today and was trying to use up  some zucchini and 2 ears of corn. I successfully made the zucchini flax muffins first, 5 stars! I then moved on to these fritters. Another success, so delicious and easy. I used a cast iron skillet, sprayed with olive oil non-stick spray first and then added the olive oil. I had concerns that they might stick due to the grated cheese, they did not.  Very good, will make again.

My grated zuke equaled 5 cups. Sauteed 1 chopped onion in advance, cooled and added to ingredients. Added 1 cup of flour, 3 eggs, tbs of baking soda. Also grated a jalapeno and another pepper I had laying around. Cumin. Blitzed a cup of pecorino cheese. I let it sit for 1/2 hour to allow the flour to thicken. Salt and extra pepper. Also flattened the batter on the frying pan to ensure the expanding middle was fully cooked. Served with Caesar dressing.

These were so delicious! The receipt is very forgiving and versatile. I put in 2 cups of zucchini because I didn't want to waste the rest, and only had one cup of corn, so didn't want to double the recipe. I added a bit of red pepper, and fresh onion because I didn't have dried. I used  spiced gouda cheese because there was no cheddar in the house.  Even the kid loved it. 

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