Recipe: Savory Zucchini Corn Fritters

As often happens when I try new recipes, my reaction was “hmmm . . . decent, but not outstanding. Not sure if I’ll make them again but interesting to try at least once.” Mom & Dad’s reaction: “Awesome!!!! I’ll have a third helping, please!”

Dad liked the fritters best with salsa added to them, Mom ate them plain but thought they would go great with turkey at Thanksgiving.

At any rate, here is the recipe. It’s adapted from the Zucchini-Corn Fritters recipe that appeared in the most recent issue of Food Network Magazine.


Savor Zucchini Corn Fritters

  • 2 medium zucchini, coarsely shredded, at least 3 cups or more
  • 1 teaspoon salt
  • 1 Tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • kernels from 2 ears of sweet corn, at least 2 cups worth (can use thawed frozen corn if necessary)
  • 1/2 cup shredded parmesan cheese
  • 2 cups chopped fresh parsley
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • Vegetable oil for frying

Shred the zucchini, toss with salt in a bowl & let stand 10 minutes. Drain off liquid, wrap zucchini in a kitchen towel & squeeze dry.

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Melt the butter in a frying pan, add the onion & garlic and cook until slightly softened, stirring occasionally. Add the corn & cook, stirring occasionally, until crisp-tender. Set the frying pan aside.

Stir together the cornmeal, flour & baking soda in a medium bowl.

Whisk the buttermilk & egg in a large bowl, then add the zucchini, parsley, parmesan cheese & the corn-onion-garlic mixture.

Add the cornmeal mixture to the mixture in the large bowl, stir until combined.

Pour vegetable oil into a large skillet until about 1/8 each deep. Heat the vegetable oil over medium heat. Scoop scant 1/4 cup of the batter into the oil, use the back of the measuring cup to flatten the scoops. Cook until golden brown on one side, flip and cook until golden-brown on the other side, about 3-4 minutes per side. Drain on paper towels. Serve warm or at room temperature. Can be reheated in the oven or microwave.

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