Our neighbors have the most swoon-worthy garden filled with prolific squashes, asparagus, greens, corn, cucumber, and of course zucchini! Apparently they aren’t big cooks and asked if we’d be interested in any veggies. Without hesitation I emphatically exclaimed that I’d take anything they didn’t want and promptly received the largest zucchini I’ve seen in some time!!
My father first took the green monster and shredded 4 cups in order to make two chocolate zucchini cakes. After this there was still enough for me to make two full batches of zucchini cakes! Brilliant!
I’ve cooked up plain zucchini fritters in the past and the process is pretty straightforward. First, you must grate the zucchini which I do using the shredding tool on my food processor. Then, it must sit and let the water soak out of it for about 15 minutes. I perch a strainer over a bowl and generously salt the shredded zuch for this step. Then, after 15 minutes I give it a good squeeze with my hands to wring out any bits of water that are still hiding in there.
For these fritters I chose to add some corn and used Serious Eats’ zucchini and corn fritters as a guide. Kenji suggests using fresh corn from the cob but I substituted frozen because it was what I had on hand. If using frozen corn I’d be sure to also get as much of the moisture out as possible to help keep the fritters tightly packed together.
The next step is as simple as putting together all of the ingredients in a large bowl and gently mixing them together with your hands. Using a 1/3 cup scoop the fritters are placed onto a hot cast iron and require about 4 minutes on each side over medium heat. They are then ready to serve right away and have enough flavor to be enjoyed plain or could be enjoyed with a quick sriracha mayo or something of the sort.
These cakes are a great canvas for a range of flavors and I look forward to trying more variations in the future such as including carrots, or mushrooms or topping with a fried egg. What are your favorite ways to use up your garden zucchini?
These zucchini and corn fritters are packed with sweet corn, savory zucchini, fresh herbs, and a touch of hot pepper. Each bite has strong flavors and texture that will keep you coming back for bit after bite!Zucchini and Corn Fritters
Ingredients
Steps & Notes
![Mushroom Barley Risotto [Instant Pot]](https://pantryportfolio.files.wordpress.com/2018/03/mushroom-barley-risotto-instant-pot-2.jpg?resize=200%2C200)
The Pantry Portfolio 
[…] Add other veggies like shredded carrots, mushrooms, or corn […]
LikeLike
Nice fritters !
LikeLiked by 1 person
I would’ve never thought to combine zucchini and corn, but I think I will now. These fritters look amazing!
LikeLiked by 1 person
The corn added a nice sweetness but also great texture. I’d highly recommend it
LikeLike
Whoa! Look at that zucchini!
LikeLiked by 1 person
I know! It was enormous! He gave us another one today. I might re-make these fritters and see if they hold up in the freezer.
LikeLiked by 1 person
That’s a good idea. I’d be curious to know if they do.
LikeLike
I’m throwing a batch into the freezer now, I’ll keep you posted!
LikeLiked by 1 person
[…] have also made grilled salmon with lemon and rosemary and I put a generous handful of thyme into my zucchini and corn fritters. Our parsley on the other hand has tripled in size and was the inspiration for this […]
LikeLike
Lovely recipe and great tip on letting the zucchini strain for 15 minutes – I’ll do that next time for sure 😊
LikeLike
[…] Zucchini and Corn Fritters from Pantry Portfolio […]
LikeLike
You are SO lucky! I wish I had veggie-growing neighbors. These Zucchini and Corn Fritters look to-die-for! I made them a feature at the Whimsical Wednesdays Link Party. Thanks so much for linking up with us!
LikeLike