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Zucchini and sweet corn fritters are a delightful dish that brings together the vibrant flavors of fresh summer vegetables in a crispy, golden package. With their irresistible crunch and subtle sweetness, these fritters are not only a treat for the taste buds but also a versatile addition to any meal. Whether served as an appetizer, a side dish, or even a light main course, zucchini and sweet corn fritters are sure to impress family and friends alike. Their adaptability makes them perfect for various occasions, from casual family gatherings and summertime picnics to a simple weeknight dinner.

Zucchini Sweet Corn Fritters

Discover the vibrant flavors of summer with zucchini and sweet corn fritters, a delicious way to enjoy fresh vegetables. These crispy, golden fritters are perfect for any occasion, whether as an appetizer, side dish, or light main course. This recipe breaks down the essential ingredients, cooking techniques, and nutritional benefits, offering room for creative variations to cater to your tastes. Enjoy a delightful dish that combines taste and health in every bite!
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Ingredients
  

2 medium zucchinis, grated

1 cup sweet corn kernels (fresh, frozen, or canned)

1/2 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

2 large eggs, lightly beaten

1/4 cup fresh parsley, chopped (or any herb of your choice)

1/4 cup grated Parmesan cheese (optional)

Olive oil for frying

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Prepare the Zucchini: Start by placing the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy fritters.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, pepper, onion powder, and garlic powder.

      Combine Ingredients: In a separate bowl, combine the grated zucchini, sweet corn, beaten eggs, parsley, and Parmesan cheese (if using). Stir well to mix.

        Incorporate Dry With Wet: Gradually add the dry ingredient mixture to the zucchini corn mixture. Stir until just combined; don't overmix. The batter should be thick and hold together. If it feels too runny, add a bit more flour.

          Heat Oil: In a large skillet or frying pan, heat a few tablespoons of olive oil over medium heat. The oil should be hot enough that a drop of batter sizzles when added to the pan.

            Fry Fritters: Using a ladle or a large spoon, scoop portions of the batter into the hot oil, flattening them slightly to form patties. Cook for about 3-4 minutes on each side or until golden brown and crispy. Add more oil as needed during cooking.

              Drain: Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.

                Serve: Enjoy the zucchini and sweet corn fritters warm, garnished with fresh herbs. Serve with a dollop of sour cream or Greek yogurt on the side for extra flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4