Description
Simple recipe for crispy zucchini and corn fritters served with a fresh herb sour cream dipping sauce.
Ingredients
Scale
- 2 medium zucchini, grated and squeezed dry
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the squeezed zucchini, corn, flour, eggs, chives, parsley, salt, and pepper. Mix until just combined. Do not overmix.
- In a separate small bowl, mix the sour cream, lemon juice, and minced garlic for the topping. Set aside.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form fritters. Work in batches to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the warm fritters immediately with the herb sour cream sauce.
Notes
- Squeezing the moisture from the grated zucchini is key to crispier fritters. Use a clean kitchen towel or cheesecloth.
- Adjust the amount of flour if the batter seems too wet; it should hold its shape when dropped into the oil.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 3 fritters with sauce
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 9
- Cholesterol: 85
Keywords: zucchini fritters, corn fritters, vegetable fritters, herb sour cream, easy appetizer, pan fried