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Sweet Corn and Zucchini Fritters are a delightful fusion of flavors and textures, making them a perfect dish for any occasion. These fritters are not only delicious but also a celebration of seasonal ingredients, harnessing the natural sweetness of freshly picked corn and the mild, earthy flavor of zucchini. As the summer months bring an abundance of produce, this recipe invites you to take advantage of the best that nature has to offer, transforming simple vegetables into a crispy, golden treat that’s sure to impress.

Sweet Corn and Zucchini Fritters

Discover the joy of cooking with this delectable Sweet Corn and Zucchini Fritters recipe. Perfect for summer, these fritters combine the natural sweetness of corn with the mild flavor of zucchini, creating a crispy, golden treat. Ideal as an appetizer or a light meal, they are nutritious and easy to make, making them a versatile addition to any gathering. Embrace the flavors of seasonal produce and enjoy a delightful dish that everyone will love.
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Ingredients
  

2 cups fresh sweet corn kernels (approximately 3 ears of corn)

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs, lightly beaten

1/4 cup green onions, finely chopped

1/4 cup fresh parsley or cilantro, chopped

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Olive oil, for frying

Optional: Sour cream or yogurt, for serving

Instructions
 

Prep the Ingredients: Begin by shucking the corn, then cut the kernels off the cob using a sharp knife. Grate the zucchini using a box grater, then place the grated zucchini in a clean kitchen towel or cheesecloth, twisting it to squeeze out as much moisture as possible. Finally, finely chop the green onions and your choice of herbs (parsley or cilantro).

    Mix Dry Ingredients: In a large mixing bowl, add the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, and a generous pinch of salt and pepper. Whisk together until all dry ingredients are well combined and free of lumps.

      Combine Wet Ingredients: In another bowl, whisk the beaten eggs until they are slightly frothy. Add in the sweet corn, grated zucchini, finely chopped green onions, and herbs. Stir until everything is evenly distributed throughout the mixture.

        Combine Both Mixtures: Carefully incorporate the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. If the batter feels too wet, feel free to add a tablespoon of flour at a time until you achieve a thick yet scoopable consistency.

          Heat the Oil: In a large skillet or frying pan, pour in enough olive oil to cover the bottom generously. Heat over medium heat until the oil shimmers (around 350°F or 175°C); you can test the oil by dropping in a small amount of batter; it should sizzle on contact.

            Form and Cook Fritters: Using a tablespoon or small ice cream scoop, carefully drop heaping spoonfuls of the fritter batter into the hot oil. Gently flatten each fritter with the back of the spoon to form a patty shape. Cook for approximately 3-4 minutes on one side, or until golden brown, then flip and cook for an additional 3-4 minutes, ensuring both sides are crispy. Avoid overcrowding the pan; if needed, cook in batches.

              Drain and Serve: Once the fritters are crisp and golden, transfer them to a plate lined with paper towels to absorb excess oil. Serve warm with a generous dollop of sour cream or yogurt on the side, garnished with fresh herbs for a nice pop of color.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                  Presentation Tips: For an attractive presentation, plate the fritters on a rustic wooden board and scatter fresh herb sprigs around them. Consider serving with colorful cherry tomatoes or a light salad for a vibrant touch.