Zucchini and Corn Fritters show off summer garden favorites. They're loaded with fresh zucchini and crisp, sweet corn and pan-fried to golden perfection.
Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor.
Place zucchini in a large colander over the sink. Toss with ½ teaspoon salt. Let sit 10 minutes.
.After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. You can also use a tea towel or cheesecloth to wring out the water. You should be left with about ¾ to 1 cup of dry zucchini.
Add zucchini, corn, and all remaining ingredients except frying oil to a large mixing bowl, and stir to combine.
In a large heavy-bottom skillet over medium high heat, add about 2 tablespoons oil.
Drop batter by rounded tablespoonfuls, flattening with back of the spoon. Fry for about 2-3 minutes on each side, until crisp and golden. If they brown too quickly, reduce the heat.
Serve warm with a dollop of sour cream and green onions or chives for garnish.
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Notes
To make sure oil is hot enough before frying, add a pinch of flour to the hot oil. If it sizzles, it's ready to go!
Corn - Fresh, frozen, or canned are all fine. Thaw and pat dry frozen corn, and rinse and pat dry canned corn before adding to the batter.
Green Onions - can also use 2 to 3 tablespoons chopped fresh chives.
Storage: Store covered in the refrigerator for up to 3 to 5 days.
Reheating: Reheat in the microwave for a quick way or for about 3-5 minutes in the air fryer at 390°F, until heated through and crispy.
Freezer Directions: Allow to come to room temperature after frying. Set in an even layer on a parchment paper lined baking sheet. Freeze for 2 hours. Then transfer to a freezer bag and freeze for up to 3 months. To reheat, place the frozen fritters on a lined baking sheet in a 325°F oven until piping hot all the way through. You can also reheat in an air fryer at 390°F for about 8 minutes until crispy on the outside and warm in the center.