Zucchini corn fritters are a crispy, savory late summer or fall favorite. If you have an abundance of zucchini or corn, making these savory fritters is an excellent use of seasonal vegetables. I used leftover grilled corn to make my fritters. For the best crispy texture, it is important to squeeze as much liquid as possible from the shredded zucchini. The herbed sour cream, which uses garden fresh herbs, is a tasty complement to these crispy fritters.
Equipment:
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Zucchini Corn Fritters with Herbed Sour Cream
A wonderful and savory use for an abundance of seasonal zucchini and corn using corn meal for an earthy flavor.
Ingredients
Herbed Sour Cream
Instructions
- Line a bowl with a clean dish towel or cheesecloth. Grate the zucchini and place it in the bowl. Using the dish towel squeeze liquid from zucchini. Alternatively, you may use cheese cloth to squeeze liquid from zucchini
- Combine the flour, corn meal, garlic powder, salt and pepper in a large mixing bowl. Whisk to combine. Add the eggs and whisk again. Add the drained zucchini, corn, and green onions. Stir to combine.
- Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. When the oil is hot, use a 1 ½ inch scoop of the zucchini fritter mixture and place the scoop into the oil. Cook until golden brown, about 2 minutes. Flip them over and cook for 2 minutes more.
- Transfer the fritters to a paper towel lined plate and repeat the process with the remaining batter.
- In a small bowl, combine sour cream with herbs. Serve on fritters.