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If you’re looking for a dish that embodies the essence of summer while being healthy and delicious, look no further than sweet corn and zucchini fritters. These delightful fritters are not only versatile but also incredibly easy to make, making them perfect as a snack, appetizer, or even a light meal. Bursting with flavor and texture, they are a fantastic way to showcase seasonal produce, particularly when fresh corn and zucchini are at their peak.

Sweet Corn and Zucchini Fritters

Looking for a fresh and delicious dish that captures the essence of summer? Try these sweet corn and zucchini fritters! Easy to make and packed with flavor, these fritters are perfect as a snack, appetizer, or light meal. With a crispy exterior and tender interior, they highlight the best of seasonal produce. Serve them with dipping sauces or alongside a salad for a delightful meal. Enjoy the wholesome goodness of fresh corn and zucchini in every bite!
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Ingredients
  

2 cups fresh sweet corn kernels (approximately 3 ears of corn)

1 medium zucchini, grated and moisture squeezed out

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs, lightly beaten

1/4 cup green onions, finely chopped

1/4 cup fresh parsley or cilantro, chopped

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Olive oil, for frying

Optional: Sour cream or yogurt, for serving

Instructions
 

Prep the Ingredients: Begin by shucking the corn and carefully slicing the kernels off the cob using a sharp knife. Next, grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to avoid soggy fritters. Lastly, finely chop the green onions and your choice of parsley or cilantro for added freshness.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, and a sprinkle of salt and pepper. Use a whisk or a fork to blend these ingredients together until evenly mixed.

      Combine Wet Ingredients: In a separate medium bowl, whisk the lightly beaten eggs until well blended. Add the sweet corn kernels, squeezed zucchini, chopped green onions, and herbs to the eggs. Mix thoroughly until the ingredients are uniformly combined.

        Combine Both Mixtures: Gradually incorporate the wet ingredients into the dry mixture, stirring gently until the batter is just combined, being careful not to over-mix. If the batter appears too wet, integrate an additional tablespoon of flour at a time until the desired consistency is achieved.

          Heat the Oil: In a large skillet, pour in enough olive oil to coat the bottom of the pan generously. Heat the oil over medium heat until it shimmers, ideally around 350°F (175°C).

            Form and Cook Fritters: Using a tablespoon or a small ice cream scoop, drop heaping spoonfuls of the fritter batter into the hot oil. Gently press down on each fritter with the back of the spoon to flatten them slightly. Cook for approximately 3-4 minutes until the underside is a deep golden brown, then carefully flip each fritter and continue cooking for another 3-4 minutes until both sides are crispy and golden. Be sure not to overcrowd the skillet; work in batches if necessary to maintain optimal cooking temperature.

              Drain and Serve: Once the fritters are golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil. Serve warm with a dollop of sour cream or yogurt on the side, garnished with additional fresh herbs for a vibrant presentation.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings