Zucchini Corn Fritters

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp cayenne pepper
  • 1 egg, lightly beaten
  • 1/2 cup milk, plus more if needed
  • 2 tbsp. butter, melted
  • 1 cup coarsely shredded zucchini
  • 3/4 cup fresh sweet corn kernels
  • 1/2 cup finely shredded cheddar cheese
  • 1 Fresno pepper, seeded and finely chopped
  • 2 to 3 tbsp. vegetable oil
  • 3/4 cup sour cream
  • 2 green onions, chopped
  • 1/2 tsp lime zest
  • 1 tbsp. lime juice

Directions

  1. Mix together flour, baking powder, 1/2 tsp salt, and the cayenne in a large bowl. Whisk together egg, 1/2 cup milk, and the butter in a small bowl. Whisk egg mixture into flour mixture. Stir in zucchini, corn, cheese and Fresno pepper.

  2. Heat 1 tbsp. oil in a 12-inch cast-iron skillet over medium heat. Working in batches of 6 or 7, drop 1-tbsp portions of batter in skillet; flatten slightly. Cook until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined baking sheet. Sprinkle with additional salt. Cook remaining batches, adding oil as needed.

  3. Stir together sour cream, green onions, lime zest and lime juice in a small bowl. Stir in a little milk to thin sauce, if needed. Serve with fritters.

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