Corn and Zucchini Fritters
A super simple recipe using the sweet summer corn and zucchini
Ingredients
- 3 cups Fresh Corn Kernel
- 2 Cups Shredded Fresh Zucchini
- 1/4 Cup Spring Onion slices (white bit)
- 1 Cup All-Purpose Flour
- 1 Cup Heavy Cream
- 1 Egg Whole
- 1.5 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Sugar
- 1/4 cup Vegetable Oil
Instructions
- In a large bowl, combine all ingredients except the vegetable oil. Mix all ingredients together until well blended. The batter should be slightly clumpy and thick.
- Heat up a pan to cook the fritters on low to medium heat. Coat the bottom of the pan with about 1 teaspoon of oil. When the oil is warm, add in some of the corn and zucchini fritter batter. I usually do a 1/3 to a 1/4 cup per fritter and spread out lightly. Don't crowd the pan.
- Cook on low to medium heat until the surface of each fritter is dotted with air bubbles. This usually takes 3-4 minutes. Then carefully flip the corn and zucchini fritter over to cook. The fritter should be done in another 2-3 minutes.
- Transfer to a plate to serve.