Zucchini Corn Veggie Fritters

These simple vegetable fritters are made with only a handful of ingredients for an easy, healthy side dish or snack.

With zucchini season swiftly approaching I’m here to offer you a fun way to use up those pesky green squashes that sit on your countertops taunting you all season long. “Why haven’t you used me yet, Kate?” “Yeah, don’t you like us?”

Honestly, I prefer butternut squash, but who am I to say….

Anyway, these awesomely fun fritters are a great way to use up a bunch of orphan veggies wasting away in your pantry: potatoes, sweet potatoes, squash, carrots, corn. Chefs know this secret and now so do you. Veggie Fritters give a much needed second chance to forlorn veggies just waiting for their day to hit the wastebasket.

Besides using up all-but-forgotten produce, Veggie Fritters are also delicious and fun for kids and adults alike. They are little fried discs of yum, packed with fun textures and flavors. The fresh corn kernels in this recipe make for extra exciting fritters bursting with summer flavor.

Oh, and did I mention they are easy? What I love most about these fritters is that once you’ve made them once, you’re pretty much an expert. Looking for a good side-hustle? Market your skills as a Veggie Fritter Coach, spreading the word about the joy of fritters to all American households.

Zucchini Corn Veggie Fritters

• Author: Kate Masters
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 4 servings 1x

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Description

Simple veggie fritters made with zucchini and corn for an easy, healthy side dish or snack.

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Scale 1x2x3x

Ingredients

2 zucchini
2 carrots
10 ounces fresh corn kernels
4 eggs
½ cup flour
2 cloves garlic, minced
½ cup parsley chopped
1 tsp salt
1 tsp pepper
Cooking oil

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Instructions

1. Grate the zucchini, then lay out on a clean cloth or paper towel. Place another cloth on top and then roll up tightly to remove any excess moisture from the zucchini. Unroll and then put zucchini into a large mixing bowl.
2. Grate carrots and add to the bowl along with the corn, eggs, flour, garlic, parsley, salt and pepper. Stir to combine.
3. Heat 2 tablespoons of oil in a large skillet over medium heat.  When the oil is hot, add one heaping tablespoon of zucchini mixture to the skillet, then flatten gently with a fork to make a disc.
4. Add several more discs of the zucchini mix if there is space in the pan. Do not over crowd.
5. Cook for 3 to 4 minutes per side or until golden brown. Continue frying in batches until done.
6. Serve warm.