Ingredients
• 2 cups grated zucchini (about 1 large)
• ½ tsp salt (for drawing out moisture)
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• ¼ cup diced onion
• 1 clove garlic, minced
• 2 eggs, beaten
• ¼ cup all-purpose flour (or chickpea flour for GF)
• 2 tbsp chopped fresh herbs (dill, parsley, or chives)
• ½ tsp baking powder
• ¼ tsp black pepper
• ¼ tsp paprika (optional)
• 2–3 tbsp olive oil or butter (for frying)
• Optional: ¼ cup shredded cheddar cheese
Instructions
- Place grated zucchini in a colander, sprinkle with salt, and let sit 10 minutes. Squeeze very well to remove excess water (this prevents soggy fritters!).
- In a large bowl, combine zucchini, corn, onion, garlic, eggs, flour, herbs, baking powder, pepper, paprika, and cheese (if using). Mix until just combined.
- Heat oil in a skillet over medium heat.
- Drop tablespoon-sized portions into the pan. Flatten slightly with a spatula.
- Cook 3–4 minutes per side, until golden brown and crisp. Drain on paper towels.
- Serve hot with:
• Sour cream or Greek yogurt
• Lemon wedges
• A dollop of herbed aioli or tzatziki
✨ Great as an appetizer, side dish, or light lunch!
💡 Make ahead: Uncooked batter keeps in the fridge up to 24 hours. Fry fresh when ready.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 12 fritters (2–3 per serving) , Calories : 80 per fritter , Net Carbs: 7g , Fats: 5g , Protein: 3g