Corn Zucchini Fritters
These Corn and Zucchini Fritters are light and crispy with just the right amount of cornmeal crunch. Perfect for the wonderful summer corn and zucchini now in season.
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Things have been a little steamy here in New Jersey. Yes, I know, it’s summer and it is supposed to be hot. But I am not complaining, because here on our farm, we like it hot! You know why? Because the hot weather makes our Jersey Fresh corn grow. As I am writing this, the song “Some Like It Hot” by Robert Palmer is on a constant loop inside my head.
Yep, the hotter, the better for us farmers. And according to my husband, if you go outside at night on a really steamy evening, you can hear the corn grow. Now over the course of my 31 years of marriage to my farmer husband, I have tried to test my husband’s theory many times….only to conclude that the only thing I could hear at night are crickets chirping and frogs croaking. Go figure.
Anyway, I want to share with you another Cookbook Re-Creation recipe today. That’s where these Corn Zucchini Fritters come in. While I try to refrain from fried foods as much as possible, when corn season comes around, I can’t refrain from these delicious fritters. I adapted this recipe from one of my favorite cookbooks – How to Cook Everything: 2,000 Simple Recipes for Great Food
Key Ingredients for Corn & Zucchini Fritters
- Fresh Corn – yellow or white: it’s your choice!
- Fresh Zucchini – time to raid the garden!
- Corn Meal
- Cheddar cheese
Please note: if you are not a fan of zucchini, leave it out and you will definitely enjoy this Corn Fritter recipe just as much!
How To Make Corn Fritters
The base for these fritters is made from a combination of cornmeal and flour. I love the light crunch the corn meal gives these Corn Zucchini Fritters when you bite into one. I adapted the recipe to include zucchini and cheese too. It’s like the trifecta – corn, zucchini and cheese! Amen to that!
Another easy recipe for you to try. I begin by cutting to corn off of the cob and grating the zucchini. It’s time to raid your garden if you have one….or your local farm market!
Combine the corn and zucchini in a bowl with the dry ingredients. Then mix in the egg and milk. Lightly mix. The batter will be thick.
Drop large spoonfuls of batter into hot oil. I love to fry my Corn Zucchini Fritters in a Cast Iron Skillet
Try These Easy Corn Recipes
- Fiesta Corn Dip
- Chicken Corn Chowder
- Cajun Roasted Corn
- Corn & Tomato Salad
- Roasted Corn & Black Bean Salsa
- 1 cup cornmeal
- 3/4 cup flour
- 2 1/2 teaspoons baking powder
- 1 cup corn fresh cleaned or thawed frozen
- 3/4 cup grated zucchini
- 1 cup cheddar cheese shredded
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 cup of milk plus more if needed
- 1 egg
- Vegetable Oil to Fry
- Place vegetable oil in a cast iron skillet and heat to 365 – 375 degrees.
- Clean corn off cob. Shred zucchini.
- Combine the dry ingredients in large bowl and mix.
- Beat egg and milk together then pour into the dry ingredients.
- Add corn, zucchini and cheese and mix just until incorporated.
- Batter should be thick. Add more milk if batter is to too thick.
- Drop the fritters by large spoonful into the hot oil. Cook in batches. Turn once and cook each side until nicely browned – about 5 minutes.
*Adapted from How To Cook Everything – Simple Recipes for Great Food
As I said before, I love the light crunch the cornmeal adds to these fritters. The sweet corn, zucchini and cheese are such a great flavor combination. I could seriously eaten the whole plate {don’t worry, I didn’t}. They are one of my favorite sides. Do you like fritters? I hope you give these a try.
Enjoy!
Dear Melissa, I just want to bite into one…they looks crispy and delicious. Fritters are such a treat. These look wonderful! xo, Catherine
Decided to try oven frying them. I will put oil on cooking sheet and also spray mist the tops of each fritter. I try to stay away of frying and I hope that I can still get a nice crisp in the oven.
You can never have enough ways to eat zucchini this time of year! I have a feeling my husband would LOVE these! I’m going to give this a shot!
Your corn fritters looks so crispy, golden brown and delicious! I live in the Philadelphia area and we’ve been enjoying some Jersey corn. It always seem to come in a week or two before PA corn and I’m thankful for how it make our yummy corn eating season longer!
I miss Jersey corn and tomatoes. They were always the best. These fritters sound pretty awesome, too.
These look so yummy! If I made them I don’t know that I would be able to share.
I’ll have to admit that I love savory fried pancake type dishes – must be the latke-lover in me. But these are truly special. I can’t wait to try them and maybe even make a bunch to freeze and re-heat. Oh, did I mention that it’s over 100 degrees here, so taking out my cast iron pan and frying anything is sheer madness?!
Melissa, Your corn fritters look really moist 🙂
I have been making zucchini fritters but now I want to try these corn fritters. They sound fabulous!
‘Tis the time of year for using up all of that summer zucchini! I just made zucchini cakes earlier this week, and the versatility is incredible. Evidence of that comment is your yummy-looking version with corn! The sweetness of the corn must be a fantastic addition to the zucchini!
These look like little bites of summer! What a great way to use them!
These looks really yummy! Mom mom made corn fritters and always used canned cream corn. These LOOK and SOUND so much tastier!
i looooove corn fritters- I never thought to add zucchini!
This is totally awesome. I love veg dishes and if I can make something so delicious in just 35, I would definitely recommend it to all my friends.