Zucchini and Corn Fritters


  • 1 zucchini, shredded
  • 1 teaspoon salt
  • 1 egg
  • 1 cup corn kernels
  • ½ onion, diced small
  • 1/8 cup cilantro, minced
  • 1/4 cup flour
  • 1 jalapeno, minced
  • ½  cup cheese
  • A few good grinds of black pepper
  • Canola, grapeseed or other neutral oil, for pan-frying


Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.

Crack the egg into a large bowl and scramble lightly. Add the corn kernels, diced onion, chopped cilantro, flour, minced jalapeno, cheese, and pepper.

Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.

Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.

Serve with salsa, plain yogurt or sour cream, or eat plain

From Serious Eats


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