Zucchini and Corn Fritters

Zucchini and Corn Fritters
There are several ways to enjoy these zucchini and corn fritters. You can put them in a sandwich, have them as a side dish, or pair them with a spring salad for a lovely, light lunch. You can make these fritters gluten free by using one cup of pure cornstarch instead of the cornstarch and all purpose flour listed in the ingredients. While reading about gluten free, I learned that anything can be contaminated with gluten during processing. If you want to be on the ultra-safe side, it’s always best to buy ingredients that are certified gluten-free.

When I made these fritters the first time, I did not squeeze the excess water from the shredded zucchini and it made my batter too thin. So, use a cheesecloth to squeeze the excess water from the zucchini. Save the liquid. You can always add a tablespoon or two of the zucchini water to make the batter a thick, pouring consistency.

Summer is a great time to experiment with fresh herbs. I used oregano in this recipe but you can use whatever herbs float your boat! Or, Indianize it with cilantro, whole crushed cumin or coriander seeds, and dry chilli flakes.

What are some of your favorites herbs and spices? Do you use herbs like rosemary, thyme, oregano, parsley, basil, and marjoram to give your Indian recipes a new twist? I look forward to your comments on my blog or on my Facebook page.

Zucchini and Corn Fritters
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 20

2 eggs, slightly beaten
¾ cup Argo cornstarch, (Argo & Bob’s Red Mill are gluten free)
¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon pepper
1¼ teaspoons salt, (or to taste)
4 cups shredded zucchini, (squeeze water out)
1½ cups thawed frozen corn
1 cup finely chopped green onions, (white and green parts)
1 tablespoon finely minced fresh oregano leaves
1 tablespoon finely minced jalapeño, (optional, depending on heat and your preference)
5 tablespoons grape seed oil, (or oil of your choice)

In a large bowl add slightly beaten eggs, cornstarch, flour, baking soda, pepper, and salt. Use a cheesecloth to squeeze excess water from the shredded zucchini. Save the liquid. Add zucchini, corn, green onion, oregano, and jalapeño to the rest of the ingredients in the bowl. Mix well to combine. Stir in a tablespoon or two of the zucchini water if the batter is too dry.

Heat a large non-stick frying pan on medium heat. Add a tablespoon of oil for shallow frying and when it shimmers, add half cup of the batter. Gently spread to form a three-inch pancake. Make three more fritters. When the edges start turning light brown, about three minutes, turn over and fry the other side for two minutes. Remove on to a paper towel lined sheet pan. Make the rest of the fritters.

5 thoughts on “Zucchini and Corn Fritters

  1. Dear Margaret: Love zucchini and this recipe looks yumi, yumi. I prepare them in a more Italian way. Thanks for sharing your wise, delicious and familiar way of cooking. Love you. Pilar

    • Hi Pilar,

      I’m so happy that you tried it using Italian herbs and spices. Good for you! I am always glad to hear from you. Thank you for your comment.

      Take care, keep well, and happy,

  2. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef

    • Dear Nandy,

      Thank you for your comment. I appreciate your offer.
      Please stop by and visit again. I will definitely take a look at Contestchef.


  3. Hi Maggie, made these today for the weekend. Put some grated paneer in to….only because I had some that needed to be used. Thanks. Love, Pris xxx

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>