Zucchini-Corn Fritters

Labor Day is almost here and summer is just about to be in our rear view mirror.   If you know anyone with a garden, you know it’s best to run from them right now, lest they push some of their zucchini overload on you.  These Zucchini-Corn Fritters are what’s happening now.  They will round out whatever else you might be having for your gathering and they reheat well so you can make them ahead.  If you can hide a few away, they are also great with a salad for a light lunch or supper.

For this recipe, the more liquid you can remove from the zucchini, the better, and here’s a way to deal with that. This short video from Food52 shows how to use a clean dish towel and a little muscle to squeeze out all of that liquid.  This worked really well and it’s a tip you’ll be using again and again with that zucchini that keeps mysteriously showing up on your doorstep.

The recipe called for 1/2 cup of flour, but you can substitute gluten-free flour, or boost the whole-grain/fiber content of these by grinding some gluten-free oats in a blender or food processor to make oat flour.  Make your own buttermilk by measuring 3/4 tablespoon of vinegar or lemon juice and adding milk to measure 3/4 cup.  Lightly stir and let stand 5 minutes.

Use a cast iron skillet or griddle if you have one, to get nice, golden fritters like the ones you see here.  Heat it to medium-high heat and watch them closely, because they brown quickly.  Once cooled you can store them, covered in the refrigerator.  Reheat on a rack set on a baking sheet in a 375º oven.

Zucchini-Corn Fritters

  • 2 medium zucchini, coarsely shredded
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 1/2 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 ears corn, kernels cut off
  • 1/2 cup yellow cornmeal, (Fine)
  • 1/2 cup flour
  • 1/4 teaspoon baking soda
  • Freshly ground black pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • vegetable oil or extra-virgin olive oil for pan-frying

Sprinkle shredded zucchini with 1/2 teaspoon salt and use a clean dish towel over a bowl to squeeze dry.  Melt butter in a large non-stick skillet over medium-high heat.  Add onion and garlic and cook, stirring occasionally, about 4 minutes, until lightly softened. Add corn and continue to cook and stir, until crisp-tender, about 3 minutes.

In a medium bowl, whisk cornmeal, flour, baking soda, 3/4 teaspoon salt and freshly ground black pepper.  In a large bowl, whisk the buttermilk and egg.  Stir in the corn-onion mixture and zucchini; add the cornmeal mixture and stir until just combined.

Lightly coat the bottom of a cast iron skillet or griddle with oil and heat to medium-high.  Working in batches, scoop 1/4 cupfuls of batter onto the hot griddle and lightly flatten with back of spoon.  Cook until golden brown, 3-4 minutes per side.  Transfer to serving platter and sprinkle lightly with salt.  Repeat with remaining batter.  Serve warm or at room temperature.

– adapted from Zucchini-Corn Fritters, foodnetwork.com

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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