Zucchini and Corn Fritters

5 from 1 vote

Follow my simple tips to make the perfect Zucchini and Corn Fritters! This healthier recipe makes firm fritters that are crisp around the edges. The perfect light summer meal or appetizer!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings: fritters

Calories: 123kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

1 1/2 pounds zucchini
1 1/2 teaspoons sea salt
2 eggs beaten
1 cup corn (cut off the cob, about 1 large ear)
1/2 cup green onions finely chopped
1/2 cup almond flour
1/2 cup parmesan cheese (or sub sharp cheddar cheese)
2 tablespoons arrowroot powder
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
black pepper to taste
avocado oil or olive oil, for frying

Instructions

Shred zucchini with a box grater or with a food processor attachment. I recommend using a larger grate, but finely grated zucchini also works.
Add the shredded zucchini to a bowl, and sprinkle with 1 teaspoon of salt. Allow to sit for 10 minutes to allow water to be released.
Add zucchini to a cheesecloth or thin dish towel, and squeeze to release excess water. I was able to squeeze out about 1 1/2 cups of water.
Into a large bowl, add the zucchini, sweet corn kernels, green onions, and egg. Mix to coat the vegetables in the egg.
In a medium bowl, add the almond flour, arrowroot, parmesan cheese, baking powder, and remaining 1/2 teaspoon of salt. Mix well.
Stir the dry ingredients into the bowl with the zucchini mixture, and stir to evenly mix in.
Heat a skillet over medium heat. Drizzle to coat with avocado oil. Scoop the zucchini and corn batter into a 1/2 cup measuring cup, packing it in tight. Add the batter onto the hot skillet.
As the batter begins to cook, press down lightly with a spatula, so that the tops are flattened but the fritters still are about 3/4 of an inch thick. Cook for about 10 minutes, until browned, and then flip to cook the other side for about 10 minutes. I find these cook the best when in a skillet with a lid for the first 10 minutes, to allow the egg to start to firm up.
Serve hot with sour cream on the side, if desired.

Notes

TIP #1: DRAIN THE ZUCCHINI OF EXCESS MOISTURE

Zucchini has a high water content, and zucchini fritters are mostly zucchini! By shredding the zucchini, sprinkling it with salt, and allowing it to sit for 10 minutes, a lot of the water is released.

Then, squeeze out any excess liquid with a cheesecloth or a thin kitchen towel. From 1 1/2 pounds of zucchini, I can drain off about 1 – 1 1/2 cups of water.

TIP #2: USE A LID OVER THE PAN TO COOK THE EGG IN THE CENTERS

Cover your skillet with a lid so the egg sets in the middle of the fritters. Think about letting an omelet cook. It will cook on the bottom and around the sides of the pan before the center sets.

Once the first side is golden brown, the centers will be cooked enough to flip them. Continue cooking the 2nd side without the cover, so the edges brown and crisp up instead of steaming.

HOW TO STORE LEFTOVER ZUCCHINI AND CORN FRITTERS

Once the fritters have cooled, store them in the fridge in an airtight container for up to 4 days.

Alternately, separate them with pieces of parchment paper, place in an airtight container, and freeze up to 3 months.

To reheat leftovers, heat a skillet over medium heat, and drizzle with olive oil. Add fritters to the pan, and allow to cook until crisp on both sides. Frozen fritters will take about 12 minutes on the first side, and 8 minutes to crisp up after flipped.

ZUCCHINI AND CORN FRITTERS WITHOUT CHEESE

These fritters will still cook and crisp up without cheese! Omit the cheese, and add an additional 1/4 teaspoon of sea salt.

If you’d like to add additional flavor, try 2 tablespoons of nutritional yeast, and add in additional herbs, like 1/4 cup chopped Italian parsley or cilantro, or 1-2 tablespoons finely chopped jalapeño peppers.

CAN I MAKE HEALTHY ZUCCHINI CORN FRITTERS WITHOUT ALMOND FLOUR?

Yes, if you are not looking to make a lower carb version, you can substitute 1/2 cup all purpose flour or gluten free all purpose flour in place of the almond flour.

Nutrition