Zucchini and Corn Fritters
These Zucchini and Corn fritters are the mix of two classic summer veggies into one delicious and easy recipe. Perfect as a savory breakfast, as a snack or a veggie-loaded side to any meal!
Servings: 10 fritters
- 1 cup grated zucchini
- 1 cup corn fresh, canned or defrosted & drained frozen
- 1/2 cup whole wheat flour
- 1 egg
- 1/2 cup grated cheddar cheese
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp salt or to taste
- 1/4 tsp onion powder
- olive oil or avocado oil for cooking
Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
Mix to combine everything.
In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.
Serving: 1fritter | Calories: 71kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 104mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg