You had me at ‘fritters’! It’s hard to think about fritters and not think about comfort food at the same time, especially when there is a generous dollop of sour cream on top. So here are my Corn and Zucchini Fritters.
Crispy and bursting with flavour, they’re lightly fried until golden. No deep frying here!
Colourful and flavoursome, these fritters are more than good enough to rival any savoury fritters dished up at a quality cafe.
The biggest fans of this dish are my twin daughters, who are also my biggest critics; they prefer to use the word ‘connoisseurs’.
At 22 yrs of age, and with equivalent waist measurements, the fritters had to be packed with as much goodness as possible and NOT be deep-fried.
The Path to Crispy and Flavoursome Fritters
I rarely order savoury fritters when l go, fearing that they will be over fried and therefore too oily. So on an outing with one of my 22 inch waisted daughters, she ordered Corn and Zucchini Fritters and ….. they were delicious. I made a mental note of the ingredients and by the time l got around to making them l had little recollection of what went into them.
As we say in Australia, ‘not to worry’, l think l have more than met the brief with this recipe.
To get that crispiness on the outside, and creaminess on the inside, you do need to take note of a few points.
Lightly salt the grated zucchini and allow it to stand for 15 – 20 minutes. This will draw out excess moisture.
Use tinned corn. Tinned corn is a little softer in texture and while frying, you won’t have to duck to avoid any stray, exploding kernels.
Place fritters in the oven at 120 C / 250 F until all the batter has been fried. This will help keep them warm and crispy.
Flecked with green, gold and red, my Corn and Zucchini Fritters taste as beautiful as they look .
Hungry for more fritters? These Greek Zucchini Fritters should hit the spot!
Preparation Time: 20 mins
Cook Time: 20 mins
TIP: To save time, grate the zucchini first and allow to stand. While waiting for the moisture to be drawn out, continue prepping the other ingredients.
- 2 tbsp vegetable, canola or grape seed oil
- 3 medium zucchinis (650 g / 1.5lbs), grated
- 1/3 cup tinned corn kernels (note 1)
- 1 medium onion, finely diced
- 1/2 cup / 80 g sun-dried tomatoes, diced
- 3 tbsp roughly chopped coriander (optional)
- 2 eggs, lightly beaten
- 1/2 tsp salt plus 1/2 tsp extra
- 1/4 tsp pepper
- 1 tsp baking powder
- 1/3 cup plain / all purpose flour
- Preheat oven 120 C / 250 F. This is to keep fritters warm and crisp as you cook the remainder of batter.
- Place the grated zucchini in a colander. Mix through 1/2 tsp of salt. Set aside for 15 – 20 mins.
- Squeeze grated zucchini between palms of your hands to remove liquid. No need to squeeze until bone-dry, just enough to remove excess moisture.
- Heat oil over moderate heat in a medium – large frypan.
- Place the grated zucchini, corn, onion, sun-dried tomatoes and coriander in a medium sized bowl.
- Stir through the eggs.
- Combine the flour, seasoning, and baking powder in a separate bowl. Scatter evenly over the fritter mixture. Mix. Have a taste and adjust seasoning if required.
- Use a 1/4 cup of mixture per fritter and spoon mixture into pan. An ice-cream scoop is perfect for this job.
- Flatten the fritters slightly with the back of ice-cream scoop or spatula. Cook 3 mins per side or until nice and golden. If the fritters stick to pan when you try to turn them, they are not ready to be flipped (note 2).
- Place fritters in oven at 120 C / 250 F to keep warm as you work your way through remaining batter. This will also help retain their crispiness.
- Serve with Greek yoghurt, sour cream or a simple tomato, cucumber and corn salad.
- I use the left over corn kernels from the tin to make a tomato, cucumber and corn salad.
- When l’m being impatient, l make my fritters slightly larger and flatten them down just a little more.