PREV
These Zucchini Corn Fritters use simple, seasonal ingredients but they are incredibly flavorful and versatile. I love having them for lunch, breakfast with an egg on top, or on top of a salad. Summer on a plate, you must make!
AUTHOR: broccyourbody
Zucchini Corn Fritters
SERVES: 4
Ingredients
- 2 medium-sized zucchini, grated
- 1 ear of corn kernels, removed
- 2 tablespoons minced shallot or red onion
- 2 eggs
- 3 tablespoons grated parmesan cheese
- 3/4 cup almond flour
- 2 tablespoons tapioca flour, it will still work without it
- 1 teaspoon baking powder
- Salt & pepper plus more to top. These guys love salt!
- Neutral oil for frying
- Greek yogurt basil & paprika to top
Instructions
- Place the shredded zucchini in a dish towel or cheesecloth and squeeze out as much liquid as you can.
- Place the fry zucchini in a bowl and gently combine with the corn, shallot, egg, parmesan, flour, baking powder, salt and pepper.
- Heat just enough oil to fully coat a large skillet over medium-low heat. Add a dollop of the mixture to the pan and flatten with a spatula. They take about 2-3 minutes each side to cook and turn golden brown. Add enough oil to coat the pan as you cook each batch. Serve with Greek yogurt, basil and paprika on top.
Welcome!
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
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