Corn and Zucchini Fritters

These Corn And Zucchini Fritters are incredibly versatile and make a great breakfast, appetizer, or snack. They can be served as is or dolloped with any number of delicious dips and sauces.

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Nutritional Benefits

Corn and zucchini are the focus ingredients in this recipe and provide us with plenty of nourishment. Corn is rich in fibre (1), is high in the carotenoids lutein and zeaxanthin (2), contains plenty of vitamin C, E and K, some B vitamins and the minerals magnesium and potassium (3). The high lutein and zeaxanthin content is of particular interest as these nutrients act as antioxidants that support eye health. They also protect the retina in the eye from damage, especially from blue light damage (4).

Zucchini boasts a high content of vitamin C (5) making it great for immune health (6). It also contains good amounts of potassium (5), which is essential for nerve transmission, muscle contraction, and fluid balance (7).

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Ingredients – What You’ll Need To Make This Recipe

This recipe does require a few ingredients but all are simple and easily found at your local grocery store. The brown rice flour may be the only exception, so alternatives are provided in the substitutions and variations sections below should they be needed.

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• Corn kernels – Fresh or frozen corn kernels are equally fine to use. You will get more crispiness in your fritters and a touch more flavour with fresh corn, but the frozen is more convenient so the choice is yours. If using frozen, be sure to defrost first and pat the kernels to dry much as possible before using.
• Zucchini – When prepping the zucchini squeeze out as much of the water as you can. A very important step again to ensure the fritters don’t go soggy.
• Shallots / spring onions / scallions – To add a bit of spice to the dish.
• Garlic – Adds a lovely earthy flavour to the mix.
• Brown rice flour – The addition of flour helps ensure the batter is not too wet, a good thing as a wet batter can produce soggy fritters.
• Arrowroot or cornflour – Helps to give the fritters a crispy outer coating.
• Egg – Helps to bind the batter so the fritters don’t fall apart as they’re being flipped.
• Lime zest – Gives the fritters a light and fresh flavour and goes well with the sumac and mint.
• Sumac – Adds to the citrus flavour of the lime to make these corn and zucchini fritters extra zingy.
• Mint – Adds to the freshness of the flavours in the recipe.
• Salt and Pepper – I’ve given a guide in the recipe, but always add to your taste.
• Milk – Helps to create a batter.
• Baking soda – Aerates the batter so it’s not too dense.

If you’d like to, you can also add a little cheese into the batter too. Something like feta is a great choice for the other flavours here.

How To Make Corn And Zucchini Fritters

The delicious, fresh ingredients in this recipe come together to create a simple, flavourful dish that is on the table in no time. Pan-fried until beautifully golden and crisp, they’re sure to be a breakfast favourite.

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1. Chop each of the ends off the zucchini and grate it straight into a clean tea towel. Twist the zucchini up in the towel and squeeze several times over the sink to extract as much of the liquid as possible. Set the zucchini aside.
2. Mix together the two flours, baking soda, and salt in a large bowl then mix well to combine.
3. Next add in the egg and milk and stir to make a batter.
4. Now toss in the lime zest, sumac, pepper, mint, garlic, corn, zucchini, and shallots/spring onions/scallions. Stir well to combine and form a thick batter.
5. Add 2 tablespoons of olive oil to a frying pan over medium heat. Do not add the batter before the oil is hot enough! This can lead to fritters sticking to the pan.
6. Scoop up 1/4 of a cup of the batter (or use a large ice cream scoop) and pour it into the oil. Flatten it out with the back of a spoon so it’s thin and round. Repeat with 1 or 2 more fritters, or as many as is suited to your pan. Cook for 3.5 – 4 mins per side – or until golden – then remove to a plate with paper towel to drain any excess oil. Once this batch is complete, repeat the process.
7. Keep each batch warm in the oven until they’re all complete. I do this by sitting them directly on the oven rack, which ensures they don’t go soggy. I had my oven on 100ºC/250F.

Serve with your toppings and dips or sauces of choice. A Dairy Free Pesto, Cilantri Chimichurri, or Pumpkin Hummus for added flavour. Any leftover fritters can be kept in the fridge and reheated over the next few days.

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Substitutions And Variations

For cheesy fritters add cheese into the batter before pan-frying. Something like feta is a great choice for the other flavours here and ¼ to ⅓ of a cup would be fine.

No brown rice flour? Try sorghum flour, oat flour or just a plain flour (gluten free if needed). If you do use a different flour, I recommend only adding the milk one tablespoon at a time. Each flour absorbs liquid differently and you may find you need a little more or a little less than what’s indicated in this recipe. Most importantly, you don’t want a very runny batter. The only flour I would skip is coconut flour, as it can make the fritters too dry and gritty.

Tips For Success With This Recipe

Don’t make your fritters too big. They can become very difficult to flip if you do. Also ensure you’re adding them to hot oil on a hot pan, so they don’t stick.

Fritters may become soggy if they’re not served as soon as they’re cooked. If they’ve been sitting around, pop them in the oven straight onto the oven rack and bake at 350ºF/180ºC for ~15 minutes. This will have the added benefit of re-heating them too.

2 Tbsp of olive oil was enough for me to fry all the batter for the 8 fritters. If your pan goes dry, just add a drizzle more to ensure they don’t stick.

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Storing/Freezing

If you have any leftover fritters, keep them in an airtight container in the fridge for up to 3 days. To reheat – place them directly onto the racks in the oven and bake at 350ºF/180ºC for ~15 minutes.

To freeze – cool the fritters completely then wrap them individually and place in a freezer bag or container. They will freeze this way for up to 3 months. To thaw, place the fritters in the refrigerator for a few hours or overnight. Follow the step above to reheat them.

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