Zucchini and Corn Fritters
Crispy and flavorful zucchini and corn fritters that celebrate summertime goodness, perfect as an appetizer, side dish, or main meal.
Ingredients
Vegetables
- 3 medium Zucchini Grated and excess moisture squeezed out.
- 2 ears Corn Kernels cut off the cob or use frozen corn.
Binding Ingredients
- 1 teaspoon Butter For frying.
- 1/2 cup All-Purpose Flour Adjust according to moisture.
- 1/2 cup Grated Pecorino Romano For added flavor.
- 1 large Egg To bind the mixture.
Seasonings
- 2 cloves Garlic, run through a garlic press Add flavor.
- 2 tablespoons Lemon Juice For brightness.
- 1 teaspoon Lemon Zest Enhance lemon flavor.
- 1/2 teaspoon Salt To taste.
Cooking Fat
- 2 tablespoons Olive Oil For frying.
Instructions
Preparation
- Grate the zucchini and squeeze out excess moisture using a clean dish towel.
- Cut the kernels off the corn cobs.
Mixing
- In a large mixing bowl, combine the grated zucchini, corn kernels, grated Pecorino Romano, minced garlic, lemon juice, lemon zest, and salt. Stir until mixed.
- Add the egg and flour to the mixture and stir until just combined.
Cooking
- In a large skillet, heat olive oil and butter over medium heat.
- Scoop about a tablespoon of the fritter mixture onto the skillet and flatten slightly.
- Fry the fritters for 3-4 minutes on each side until golden brown and crispy.
Serving
- Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
For best results, ensure to squeeze out excess moisture from zucchini. Customize with herbs like basil or chives. Avoid overcrowding the pan while frying.