Corn And Zucchini Fritters

These cheesy corn and zucchini fritters are an inexpensive, quick and easy meal. They make a popular and versatile breakfast, brunch, lunch or dinner!

5 from 7 votes

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Course: healthy snacks

Cuisine: Australian recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: fritters

Calories: 102kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix (optional)
Stove-top

Ingredients

400 g zucchini approx 2 medium, grated
2 teaspoon salt
75 g (½ cup) self raising flour
420 g corn kernels tinned, drained
40 g (½ cup) parmesan finely grated
1 egg whisked
2 teaspoon minced garlic optional
salt and pepper to season
2 tbs oil for frying (canola, vegetable or olive oil)

Instructions

Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid. Place the zucchini into a bowl.
If using a Thermomix: Place roughly chopped zucchini into the Thermomix bowl. Grate by pressing Turbo 5-10 times or until coarsely grated. Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid. Place the zucchini into a bowl.
Add the self-raising flour, corn, parmesan, egg, garlic and season with salt and pepper. Stir until well combined.
If using a Thermomix: Place the parmesan cheese into the Thermomix bowl and grate for 10 seconds on Speed 10. Add the self-raising flour, corn, egg, garlic, zucchini and season with salt and pepper. Mix for 10 seconds on Reverse, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Heat the oil in a frying pan over medium-high heat. Place tablespoons of the mixture into the pan.
Flatten out with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside. Place onto a paper towel lined plate while you cook the remaining fritters.

Notes

RECIPE NOTES & TIPS

Zucchinis/courgettes - these are the same thing! Here in Australia, we use the term zucchini. However, many other countries use the terms courgette or summer squash.
Avoiding soggy fritters - place the grated zucchini into a strainer, mix through the salt and allow to sit for 10 minutes. Squeeze out all of the liquid and discard. For more info, refer to my detailed tips in the post above.
Corn - I use a tin of corn kernels and drain them thoroughly. Alternatively you can use frozen corn that's been defrosted and drained.
Storing - you can store corn and zucchini fritters in an airtight container in the fridge for up to 5 days.
Freezing - place the corn and zucchini fritters in an airtight container and freeze for up to 3 months. Place a sheet of baking paper between each layer of fritters.

Nutrition