Thursday, August 8, 2013

Zucchini Corn Fritters

It's National Zucchini Day and I'm on a quest for the perfect zucchini fritter!  I love zucchini and I'm always looking for new ways to cook them.  About 6 months ago I tried my first zucchini fritter and I fell in love.  Who doesn't love food in pancake form?

I've made them a few times over the months and while I loved them, I was looking for them to have a little something more.  Recently I saw this recipe on from their magazine, it has corn kernals and cornmeal in it, a little extra added texture.  I made my first batch last night.  The recipe called for sauteeing the onion and some garlic and then adding it in, I got lazy and omitted this step and just grated my onion right in with my zucchini.  Feel free to make it either way you like, sometimes easier is just better.

Fried these off in a non stick-pan with a little vegetable oil and topped them with a dollop of sour cream. Super yummy!  Perfect for a nice summer lunch, side dish or light summer dinner.  Next time I may kick it up a notch and add just a tiny bit of finely diced jalepeno pepper to the fritters, add a little lime juice and lime zest to the sour cream.....and....voila!  Perfect recipe! 


Zucchini Corn Fritters adapted from Food Network Magazine

2 medium zucchini, coarsely shredded
1 tablespoon butter
1/2 small onion, shredded
1/2 cup corn kernals (fresh or frozen) 
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
Freshly ground pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying
Sour Cream, for serving

Wrap the zucchini and onion in a kitchen towel and squeeze the liquid out over kitchen sink, place in a bowl and add the corn kernals.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the zucchini mixture. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature with a dollop of sour cream. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

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  1. Once again I am behind on a holiday. Makes sense though as zucchini are in full blossom. These look super good.

    1. Thanks Emily! They were delish!

      It seems to me that everyday is some new food holiday....I miss most of them!

  2. Lovely combination! These are a must try!

  3. They look totally awesome, who doesn't love corn and zucchini?

  4. These bring back fond memories. My mother would always make us zucchini pancakes when I was growing up and it was one of my favorite foods. :)

    1. I love when food takes us back to our childhood! These yummy treats are quickly becoming my favorite summer treat!