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- Grated zucchini: 2 medium zucchinis - Fresh or frozen corn: 1 cup corn kernels - Dry ingredients: 1/2 cup all-purpose flour, 1/2 cup cornmeal - 2 large eggs - 1/4 cup green onions, finely chopped - 1/4 cup fresh parsley, chopped - 1 teaspoon baking powder - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for frying The main stars of this dish are the grated zucchini and corn. Zucchini adds moisture and a mild taste. Corn brings sweetness and crunch. You need two medium zucchinis for the right texture. Grate them well and squeeze out the water. This step helps keep your fritters crisp. Next, you can use fresh or frozen corn kernels. Either option works well. This ingredient adds bright color and flavor. For the dry ingredients, mix equal parts all-purpose flour and cornmeal. This blend gives a nice crunch. Don't forget the eggs! They bind the fritters together. The green onions and parsley add freshness. Baking powder helps the fritters rise, giving them a light feel. Garlic powder adds depth. Finally, season with salt and pepper to taste. You can find the complete instructions in the Full Recipe. Enjoy making these tasty fritters! Start by grating the zucchini. You need two medium zucchinis for this recipe. Use a box grater for best results. After grating, take a clean dish towel. Place the grated zucchini in the towel and twist it. This squeezes out the extra moisture. Removing moisture keeps your fritters from getting soggy. Next, grab a large bowl. Now, mix the squeezed zucchini with corn kernels. You can use fresh or frozen corn. Add half a cup of all-purpose flour and half a cup of cornmeal to the bowl. Then, crack two large eggs into the mix. Add finely chopped green onions and parsley, about a quarter cup each. Sprinkle in a teaspoon of baking powder and a teaspoon of garlic powder. Finally, season with salt and pepper. Stir everything until well combined and smooth. Heat a non-stick skillet over medium heat. Add a drizzle of olive oil to coat the bottom. Wait until the skillet is hot. This step is key to getting a nice golden brown color. Now it's time to cook. Drop spoonfuls of the fritter mixture onto the skillet. Flatten them slightly with the back of a spoon. Cook them in batches to avoid crowding the pan. Each fritter needs about 3-4 minutes on each side. Look for a golden brown and crispy finish. After cooking, transfer the fritters to a plate lined with paper towels. This helps drain any excess oil. Now your fritters are ready to enjoy! For a full recipe, check the recipe section above. To make great zucchini and corn fritters, start with the zucchini. Grated zucchini holds a lot of water. If you don’t squeeze out the moisture, your fritters will be soggy. Use a clean dish towel to twist and drain the zucchini well. Next, get the skillet hot enough. A medium heat is best for frying. If the skillet is too cool, the fritters will absorb oil and not crisp up. If it’s too hot, they may burn. A good tip is to add a drop of water. If it sizzles, your skillet is ready. These fritters are tasty on their own, but you can elevate them with dips. Try yogurt or a simple salsa. They also pair well with a spicy mayo for a kick. For garnishing, sprinkle chopped parsley on top. You can also add a squeeze of lemon for a fresh taste. These small touches make your dish look and taste better. For the full recipe, check the previous section. {{image_2}} You can make these zucchini and corn fritters even healthier. One great way is to use gluten-free flours like almond flour or chickpea flour. These flours work well and keep the fritters tasty. Adding spices can also boost flavor. Try adding cumin or smoked paprika. A little heat from chili powder can spice things up too. Mixing in other vegetables is fun! Bell peppers add a sweet crunch. Shredded carrots give a nice color and taste. You can also use cheese for extra flavor. Feta or cheddar cheese melts well and makes the fritters rich. Feel free to get creative and use what you love. You can check the Full Recipe for more ideas. After cooking, let the fritters cool to room temperature. This helps keep them crispy. Once cooled, place them in an airtight container. You can store them in the fridge for up to three days. If you plan to eat them later, freezing is a good option. To freeze, layer the fritters between parchment paper. This keeps them from sticking together. Put the wrapped fritters in a freezer bag. They can stay frozen for up to three months. To reheat your fritters, the best method is to use a skillet. Heat a little olive oil over medium heat. Once hot, add the fritters in a single layer. Cook for about two to three minutes on each side. This method helps keep them crispy. You can also use an oven. Preheat it to 375°F. Place the fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway. This also helps restore their crunchiness. Enjoy your leftovers just as much as the first time! Can I bake zucchini and corn fritters instead of frying? Yes, you can bake these fritters. Preheat your oven to 400°F (200°C). Place the fritters on a greased baking sheet. Bake for about 20 minutes, flipping halfway through. This method gives you a lower-fat option while keeping them tasty. How do I know when the fritters are done cooking? Look for a nice golden-brown color. Each fritter should be crispy on the outside. You can also gently press on them. If they feel firm, they are likely done. If they are soft, give them a minute more. What can I use instead of eggs in this recipe? You can use flaxseed meal as a great egg substitute. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. This mix helps bind the fritters well. Can I use different types of corn for these fritters? Absolutely! Fresh corn tastes great, but frozen corn works too. You can also use canned corn. Just make sure to drain it first. Each type will add a slightly different taste while keeping the fritters delicious. For the full recipe, check the section above. Zucchini and corn fritters are easy to make with simple ingredients and steps. You can tweak the recipe to suit your taste and keep leftovers fresh. Remember, the key is to prep the zucchini well and choose the right cooking method. These fritters can be a fun, tasty snack or meal. Experiment with flavors or dips to make them your own. Enjoy your time in the kitchen!

Zucchini and Corn Fritters

Savor the flavor of these delicious zucchini and corn fritters! This quick and easy recipe combines fresh zucchini, sweet corn, and simple spices to create crispy bites perfect for any meal or snack. You’ll love how simple it is to whip up a batch with just a few ingredients. Ready to impress your family with this tasty dish? Click through to explore the full recipe and start making these fritters today!
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Ingredients
  

2 medium zucchinis, grated

1 cup fresh or frozen corn kernels

1/2 cup all-purpose flour

1/2 cup cornmeal

2 large eggs

1/4 cup green onions, finely chopped

1/4 cup fresh parsley, chopped

1 teaspoon baking powder

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for frying

Instructions
 

Start by grating the zucchinis using a box grater. Place the grated zucchini in a clean dish towel and twist to squeeze out excess moisture. This will help keep your fritters from becoming soggy.

    In a large bowl, combine the squeezed zucchini, corn kernels, flour, cornmeal, eggs, green onions, parsley, baking powder, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

      Heat a non-stick skillet over medium heat and add a drizzle of olive oil to coat the bottom.

        Once the skillet is hot, drop spoonfuls of the fritter mixture onto the skillet, flattening them slightly with the back of the spoon. Cook in batches, ensuring not to overcrowd the pan.

          Cook each fritter for about 3-4 minutes on each side or until golden brown and crispy.

            Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

              Serve immediately, garnished with additional chopped parsley if desired.

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