Lunch / American
Zucchini Corn Fritters
Grated zucchini and sweetcorn become golden skillet fritters with scallions. Squeeze the zucchini dry for a batter that holds together.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains egg.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Toss zucchini with half the salt and leave for 10 minutes. Squeeze firmly in a clean towel.
Mix zucchini, corn, flour, eggs, scallions, baking powder, remaining salt and pepper.
Heat some oil in a skillet over medium heat. Add heaped spoonfuls of batter and flatten slightly.
Cook for 3–4 minutes per side until golden and cooked through. Repeat with the remaining oil and batter.
0 of 4 steps complete
A little kitchen know-how
- Squeeze the zucchini well so the fritters hold together.
Make it yours & keep it well
Replace eggs with 100 g plain soy yogurt and 15 g ground flaxseed for vegan fritters; let batter rest for 10 minutes.
Storage: Refrigerate for 3 days or freeze for 2 months; reheat in the oven.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months; reheat in the oven.
How can I make this vegan?
Replace eggs with 100 g plain soy yogurt and 15 g ground flaxseed for vegan fritters; let batter rest for 10 minutes.
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