Kid-Friendly Zucchini and Corn Fritters
These zucchini and corn fritters are perfect for all ages. Serve them as a snack, add to a lunch box, or a light dinner with some scrambled eggs.
They're yummy with a garlic yoghurt sauce, ketchup or tomato relish.
Make sure you squeeze as much liquid as you can out of the grated zucchini!
Ingredients 11
1 zucchini, medium, grated, excess moisture squeezed out
1 cup corn kernels, fresh or frozen, thawed
1⁄4 cup all-purpose flour
1⁄4 cup grated parmesan cheese
2 eggs, large
1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄4 tsp pepper
1⁄4 tsp garlic powder, optional
2 tbsp chopped fresh parsley, optional
1⁄4 cup oil, for frying
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Method 5
Place grated in a clean kitchen towel and squeeze out as much excess moisture as possible.
Transfer to a mixing bowl. Add , , , , , , , (if using), and (if using). Stir until just combined; do not overmix.
Heat half the in a large skillet over medium heat. Scoop heaping tablespoons of fritter mixture and drop into the hot pan. Flatten slightly with a spatula. Make each fritter about 2-3 inches wide.
Fry for 2-3 minutes per side until golden brown. Transfer cooked fritters to a plate lined with paper towels. Repeat with remaining mixture, adding more if needed.
Let fritters cool slightly before serving. Serve with yogurt dip, ketchup, tomato relish, or your favorite dipping sauce.
Helpful tips
For best texture, make sure to squeeze as much water as possible out of the zucchini.
Try adding a pinch of smoked paprika for a subtle smoky flavor.
