Cheesy Zucchini & Corn Fritters

Perfect as a side dish or an appetizer, these Cheesy Zucchini & Corn Fritters are easy to make, and will quickly become a family favorite!

I had some zucchini sitting in my fridge that needed to be cooked up, and instead of just adding it to a stir fry, or slicing, and roasting it with a little parmesan cheese and garlic, I figured I’d change it up and make Cheesy Zucchini & Corn Fritters!  It really put me in a springy/summery mood when I was cooking them up.  It was 75 degrees out, and the windows were all open.  Of course, because it’s Colorado, it snowed the next day, but while we were eating these Zucchini & Corn Fritters, it was summer in our house!  

Cheesy Zucchini & Corn Fritters are a great way to get the kids involved in cooking, and help out a little in the kitchen!  They can grate the zucchini and cheeses, squeeze the extra liquid out of the zucchini, mix up the batter, and form patties.  And, if you’re comfortable with it, older kids can fry up the fritters too!  

How To Make Cheesy Zucchini & Corn Fritters

Grate Zucchini
Trim the ends off of zucchini, and grate on a box grater, using long strokes, lifting the zucchini up after each grate.  Alternatively, use the grater attachment on your food processor, and grate zucchini in food processor. 

Strain Zucchini 
Transfer grated zucchini to a large bowl lined with a thin, clean kitchen towel, a double layer of paper towels, or cheesecloth, and sprinkle a pinch of salt over the top.  Let sit 10 minutes.  Gently bunch up towel, and squeeze out excess moisture.  Straining the zucchini is vital for crispy fritters.  If there is too much liquid left in the zucchini, the fritters will be soggy, and not crisp up properly.  

Make Batter & Form Fritters
In a large bowl, combine all ingredients until well combined. Form 2 tbsp balls, and flatten into discs.  Place discs on a baking sheet lined with parchment paper.  Place baking sheet in freeze for 10 minutes before cooking.  By cooling down the fritters, they won’t break apart when they hit the hot oil.  This can be done a day ahead of time.  

Fry Fritters 
Preheat oven to 250 degrees.  Line a baking sheet with foil, and place in oven.  In a large skillet, heat 3 tbsp oil until shimmering.  Working in batches, add fritters to pan.  Cook 3 minutes, until golden brown, flip, and cook another 3 minutes on the other side.  Place cooked fritters on baking sheet in preheated oven, and continue cooking remaining fritters, adding oil in between batches as needed.  

Serve 
Serve Cheesy Zucchini & Corn Fritters with Homemade Ranch Dressing, or an herbed sour cream, if desired

 

Category, , DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 zucchini
 1 leek, halved and thinly sliced
 1 cup corn
 1 tbsp garlic, minced
 ¾ cup mozzarella cheese, grated
 ½ cup parmesan cheese, grated
 2 eggs
 1 tsp baking soda
  cup bread crumbs
 1 tsp black pepper
 1 tsp paprika

1

Preheat oven to 250 degrees.  Line a baking sheet with foil, and place in oven. 

2

Trim the ends off of zucchini, and grate on a box grater, using long strokes, lifting the zucchini up after each grate.  Alternatively, use the grater attachment on your food processor, and grate zucchini in food processor. 

3

Transfer grated zucchini to a large bowl lined with a thin, clean kitchen towel, a double layer of paper towels, or cheesecloth, and sprinkle a pinch of salt over the top.  Let sit 10 minutes.  Gently bunch up towel, and squeeze out excess moisture. 

4

In a large bowl, combine all ingredients until well combined. Form 2 tbsp balls, and flatten into discs.  Place discs on a baking sheet lined with parchment paper.  Place baking sheet in freeze for 10 minutes before cooking.

5

In a large skillet, heat 3 tbsp oil until shimmering.  Working in batches, add fritters to pan.  Cook 3 minutes, until golden brown, flip, and cook another 3 minutes on the other side.  Place cooked fritters on baking sheet in preheated oven, and continue cooking remaining fritters, adding oil in between batches as needed.  

Ingredients

 2 zucchini
 1 leek, halved and thinly sliced
 1 cup corn
 1 tbsp garlic, minced
 ¾ cup mozzarella cheese, grated
 ½ cup parmesan cheese, grated
 2 eggs
 1 tsp baking soda
  cup bread crumbs
 1 tsp black pepper
 1 tsp paprika

Directions

1

Preheat oven to 250 degrees.  Line a baking sheet with foil, and place in oven. 

2

Trim the ends off of zucchini, and grate on a box grater, using long strokes, lifting the zucchini up after each grate.  Alternatively, use the grater attachment on your food processor, and grate zucchini in food processor. 

3

Transfer grated zucchini to a large bowl lined with a thin, clean kitchen towel, a double layer of paper towels, or cheesecloth, and sprinkle a pinch of salt over the top.  Let sit 10 minutes.  Gently bunch up towel, and squeeze out excess moisture. 

4

In a large bowl, combine all ingredients until well combined. Form 2 tbsp balls, and flatten into discs.  Place discs on a baking sheet lined with parchment paper.  Place baking sheet in freeze for 10 minutes before cooking.

5

In a large skillet, heat 3 tbsp oil until shimmering.  Working in batches, add fritters to pan.  Cook 3 minutes, until golden brown, flip, and cook another 3 minutes on the other side.  Place cooked fritters on baking sheet in preheated oven, and continue cooking remaining fritters, adding oil in between batches as needed.  

Cheesy Zucchini & Corn Fritters

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