These delicious cheesy zucchini and corn fritters are soft in the middle and crispy on the edges. They may not look that great, but believe me – they make up for it with taste. They’re so tasty!! I’ve been testing this recipe for a while. The key to success is squeezing out as much water from the zucchini as possible. Adding a little salt makes it easy, as it extracts water from the vegetable. From 1 kg of zucchini, you can get 700g of water! Then you just have to season the zucchini with garlic, French/Italian seasoning and parmesan cheese. Served with a fried egg and plain yogurt on the side are just heavenly! Give them a go!
It’s also a great way to sneak some veggies into a meal. My daughter is not a fan of zucchini but she likes these fritters very much 🙂
Check out also these curried chicken fritters with mushroom and bell paprika! We really love them!
Cheesy zucchini and corn fritters
Ingredients
fritters:
- 1 kg / 2.2 lbs zucchini + 1 teaspoon salt
- 1 large egg
- 50 g / 2.1 oz grated parmesan cheese
- 1 teaspoon Herbes de Provence french or italian seasoning
- 2 cloves garlic pressed
- 80 g / 2.8 oz corn canned, 5 heaped tablespoons
- 4 tablespoons flour 40g / 1.4 oz
- salt and pepper to taste, I added approx. ¾ teaspoon salt and 1/3 teaspoon pepper
for cooking:
- 2 tablespoons clarified butter
to serve:
- 4 eggs
- 2 tablespoons plain yoghurt
- lemon juice
Instructions
- Grate the zucchini on the large holes of a grater (or in a food processor). Mix with a teaspoon of salt, set aside for 10 minutes.
- Meanwhile, prepare all the other ingredients.
- When the water is released, place the zucchini in a kitchen towel / cheesecloth and wring out the water. You have to do it really well, the more water you squeeze out, the less flour you need to add – the fritters will be more delicate. I’ve got about 300g / 10.6 oz zucchini left! (you can discard the liquid).
- Mix the zucchini with the remaining ingredients.
- For cooking the fritters you have to use a non-stick pan (I used a pancake pan), as they‘re a bit fragile. Heat clarified butter in a pan. Scoop about 2 tablespoons of batter for each fritter. Flatten to a thickness of ¾ cm / 1/3 inch, even out the edges. Cook over medium heat, for a few minutes on each side, until golden. The easiest way to flip the fritters over, is with a silicone spatula, while simultaneously holding a fritter from the top with the convex side of the spoon.
- Transfer to a plate lined with paper towels.
- Fry the eggs in the same pan (you can cover the pan with a lid, this way the egg whites will set faster), you can also poach the eggs. The egg whites should be set, but the egg yolks still runny.
- Serve the fritters with the fried eggs and plain yogurt on the side, sprinkle with lemon juice. Serve warm.
- Enjoy!
Notes
Nutrition
Did you make this recipe? Let me know how you liked it in the comments below!
Cheesy zucchini and corn fritters – step by step:
Prepare all the ingredients. Grate the zucchini. Mix the grated zucchini with 1 teaspoon salt. Set aside for 10 mins. Place the zucchini in a kitchen towel. Wring out the water. You should have about 300g / 10.6 oz zucchini left! Mix the zucchini with the other ingredients. Cook on a non-stick pan on both sides until golden.
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