Description

These Zucchini Corn Fritters are crispy, cheesy, and packed with fresh herbs, making them a delightful and savory snack or light meal. Combining shredded zucchini and sweet corn with mozzarella and Parmesan cheeses, they are pan-fried to golden perfection and are perfect for serving warm with a dipping sauce or a fresh salad.

Ingredients

Scale

Vegetables & Herbs

3 cups packed shredded zucchini
1 cup corn kernels (fresh or thawed frozen)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil

Wet Ingredients

2 large eggs
1 tablespoon light mayonnaise

Seasonings

½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon dried dill weed

Dry Ingredients & Cheese

½ cup all-purpose flour
3 oz shredded 2% milk mozzarella cheese
1 oz finely shredded Parmesan cheese

Cooking Fat

2 tablespoons olive oil

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Instructions

Prepare the zucchini: Shred the zucchini using a grater and then squeeze out as much moisture as possible using paper towels to ensure the fritters hold together well and have a great texture.
Mix ingredients: In a large bowl, combine the shredded zucchini, corn kernels, eggs, light mayonnaise, chopped fresh parsley, chives, basil, salt, garlic powder, black pepper, dried dill weed, all-purpose flour, shredded mozzarella, and Parmesan cheese. Mix thoroughly until evenly combined.
Preheat the skillet: Heat 1 tablespoon of olive oil in a skillet over medium heat to prepare for frying the fritters.
Form and cook fritters: Scoop out ¼-cup portions of the batter and flatten each into a patty in the skillet. Cook each fritter for 3 to 4 minutes per side, until they are golden brown and cooked through. Transfer cooked fritters to a plate, and add more olive oil to the skillet as needed for the remaining batter.
Serve: Serve the zucchini corn fritters warm, either with a dipping sauce of your choice or as a main dish accompanied by a fresh side salad.

Notes

To prevent soggy fritters, be sure to squeeze out excess moisture from the zucchini thoroughly before mixing the batter.
You can substitute the light mayonnaise with Greek yogurt for a tangier flavor and added protein.
Use fresh herbs for the best flavor, but dried can be a substitute if fresh are unavailable; just reduce the quantity by half.
Fritters can be kept warm in a low oven while you finish cooking the rest.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven to retain crispiness.