Can I make zucchini corn fritters ahead of time?

Yes. You can make the fritters in full and store them in the fridge for up to 3 days. Reheat on a wire rack in the oven at 375 degrees for 8 to 10 minutes to bring back the crispiness.

Why are my zucchini fritters falling apart?

The most common reason is too much moisture in the zucchini. Make sure you squeeze out as much water as possible before mixing the batter. Also check that you are using enough flour and egg to bind the mixture together.

Can I bake these instead of frying?

You can, though the texture will be different. Bake at 400 degrees on a greased or lined baking sheet for about 20 minutes, flipping halfway through. They will be less crispy than pan-fried but still tasty.

What can I substitute for Pecorino Romano?

Parmesan is the closest substitute. It is less salty and slightly milder in flavor, so you may want to add a small pinch more salt. Feta or cotija are also good alternatives if you want a different flavor profile.

Cheesy Zucchini and Corn Fritters (Ready in 30 Minutes)

Name: Cheesy Zucchini and Corn Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 medium zucchini, shredded; 2 ears fresh corn, kernels removed; 1 teaspoon butter; 1/2 cup all-purpose flour; 1/2 cup grated Pecorino Romano; 1 large egg; 2 cloves garlic, pressed; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon salt; About 2 tablespoons olive oil, for frying; Tzatziki, sour cream, or favorite dipping sauce, for serving

Description

These Cheesy Zucchini and Corn Fritters are crispy, golden, and packed with shredded zucchini, sweet corn, Pecorino Romano, lemon, and garlic. Ready in about 30 minutes, they make an easy summer appetizer, snack, or side dish.

Ingredients

Scale

3 medium zucchini, shredded
2 ears fresh corn, kernels removed
1 teaspoon butter
1/2 cup all-purpose flour
1/2 cup grated Pecorino Romano
1 large egg
2 cloves garlic, pressed
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
About 2 tablespoons olive oil, for frying
Tzatziki, sour cream, or favorite dipping sauce, for serving

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Instructions

Shred the zucchini using a box grater or food processor to make about 2 1/2 cups.
Transfer the shredded zucchini to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Slice the kernels from the corn cobs.
Melt the butter in a skillet over medium heat and sauté the corn for about 5 minutes, until tender.
Transfer the cooked corn to a bowl with the drained zucchini.
Add the flour, Pecorino Romano, egg, pressed garlic, lemon juice, lemon zest, and salt.
Mix until everything is well combined and the batter holds together when pressed.
Heat enough olive oil to coat the bottom of a skillet over medium heat.
Scoop about 3 tablespoons of batter for each fritter, shape into a ball, and flatten gently.
Cook the fritters in batches of four for 2 to 3 minutes per side, until deep golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining batter.
Serve warm with tzatziki, sour cream, your favorite dipping sauce, and a squeeze of fresh lemon.

Notes

Squeeze the zucchini thoroughly to remove excess moisture for the crispiest fritters. Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat on a wire rack in a 375°F oven for 8 to 10 minutes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 2 fritters
Calories: 210
Sugar: 4g
Sodium: 360mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 8g
Cholesterol: 45mg