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Crispy Zucchini Corn Fritters: Easy 20-Minute Recipe

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These crispy garden zucchini and corn fritters with lime crema are a quick and easy summer dish, perfect for using up a bumper crop of zucchini. They come together in under 20 minutes and are a crowd-pleaser with a crispy exterior and tender, sweet interior.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound)
  • 1 ½ cups corn kernels (fresh or frozen, thawed and patted dry)
  • ½ cup all-purpose flour
  • ¼ cup yellow cornmeal (fine-ground)
  • 2 large eggs, at room temperature
  • 4 green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Vegetable or avocado oil for frying
  • For the Lime Crema:
  • ½ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • A pinch of salt

Instructions

  1. Prepare the zucchini: Wash and trim the zucchini, then grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and twist tightly over the sink to squeeze out as much liquid as possible.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, smoked paprika, salt, and black pepper.
  3. Combine the wet ingredients: In a separate small bowl, beat the eggs. Add the squeezed zucchini, corn kernels, sliced green onions, chopped cilantro, and minced garlic. Stir to combine.
  4. Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be thick but spoonable. If too wet, add another tablespoon of flour.
  5. Heat the oil: Place a large skillet over medium heat and add about ¼ inch of oil. Heat until a tiny bit of batter sizzles immediately when dropped in.
  6. Cook the fritters: Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil. Gently flatten with the back of the spoon to form 3-inch rounds. Cook for 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
  7. Drain and keep warm: Transfer cooked fritters to a plate lined with paper towels to drain. Keep warm in a 200°F oven on a wire rack while cooking remaining batter.
  8. Make the lime crema: In a small bowl, whisk together the sour cream, fresh lime juice, lime zest, and a pinch of salt. Taste and adjust seasoning.
  9. Serve immediately: Arrange fritters on a platter, drizzle with lime crema, and garnish with extra cilantro and lime zest. Serve hot.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for crispy fritters. Use a thin spatula for flipping. For best results, serve immediately. The lime crema can be made a day ahead.

Nutrition

Keywords: zucchini fritters, corn fritters, crispy fritters, summer recipe, easy fritters, lime crema, vegetarian, quick dinner

Find it online: https://goldensimmer.com/crispy-zucchini-corn-fritters-easy-20-minute-recipe/