10-Minute Zucchini & Corn Fritters
These Zucchini and Corn Fritters bring together two classic summer veggies in one crispy, golden, snackable little package. They’re easy to make, totally handheld, and perfect as a savory breakfast, midday snack, or veggie-loaded side for whatever you’ve got on the table.
Ingredients
Scaled from 10 servings
- 1 cup grated zucchini (measured before squeezing out)
- 1 cup corn (fresh, canned or defrosted & drained if frozen)
- ½ cup whole wheat flour
- 1 egg
- ½ cup grated cheddar cheese
- ¼ cup milk
- 1 tsp baking powder
- ¼ tsp salt (or to taste)
- ¼ tsp onion powder
- olive oil or avocado oil for cooking
Instructions
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Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
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Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
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Mix to combine everything.
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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.
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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.
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Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.
Nutrition
Per serving
| Calories | 71 |
|---|---|
| Fat | 3 |
| Saturated fat | 2 |
| Cholesterol | 23 |
| Sodium | 104 |
| Carbohydrates | 9 |
| Fiber | 1 |
| Sugar | 1 |
| Protein | 4 |