Cheesy Zucchini & Corn Fritters

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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