Zucchini Corn Cheddar Fritters (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups (250 g) zucchini, grated and excess moisture squeezed out
02 -
1 1/2 cups (240 g) corn kernels, fresh or thawed from frozen
03 -
1/4 cup (35 g) onion, finely chopped
04 -
1 tablespoon (9 g) garlic, minced
→ Dry Ingredients
05 -
1/2 cup (65 g) all-purpose flour
06 -
1/2 cup (70 g) cornmeal
07 -
2 tablespoons (15 g) cornstarch
08 -
1 teaspoon (6 g) salt
09 -
1/4 teaspoon (0.5 g) ground black pepper
→ Dairy & Eggs
10 -
1/2 cup (50 g) cheddar cheese, grated
11 -
1 large egg
12 -
1/2 cup (120 ml) milk
13 -
1 tablespoon (14 g) butter
→ Other
14 -
Vegetable oil, for frying
# Instructions:
01 -
Grate zucchini and spread evenly over a flat surface lined with paper towels. Cover with an additional layer of paper towels and press firmly to remove excess moisture. Allow to sit for 10 minutes to drain thoroughly.
02 -
Melt butter in a frying pan over medium heat. Add chopped onion, corn kernels, and minced garlic. Sauté for 3–5 minutes until vegetables are tender and fragrant. Remove from heat and let cool slightly.
03 -
In a large mixing bowl, whisk together flour, cornmeal, cornstarch, salt, and ground black pepper until well combined.
04 -
Add squeezed zucchini, sautéed vegetables, grated cheddar cheese, egg, and milk to the dry mixture. Stir until the batter comes together and is thick but cohesive.
05 -
Wipe out the frying pan and add oil to a depth of approximately 0.5 cm. Heat over medium heat. Spoon approximately 60 ml (1/4 cup) batter per fritter into the pan, flattening gently. Fry 3–4 fritters at a time for 3–4 minutes per side until both sides are golden and crisp.
06 -
Transfer cooked fritters to paper towels to absorb excess oil. Serve hot for best texture and flavour.
# Notes:
01 -
Pressing out as much liquid as possible from the zucchini ensures crisp fritters and prevents a soggy batter.