Vegetarian Corn and Zucchini Fritters Recipe

Looking for a delicious and easy vegetarian meal? These corn and zucchini fritters are the perfect solution! They’re packed with fresh flavors, simple to make, and a great way to use up summer produce. These fritters are crispy on the outside, tender on the inside, and perfect served as a light lunch, appetizer, or side dish. They’re naturally vegetarian and can easily be made gluten-free with a simple flour substitution.

Why You’ll Love This Recipe

This recipe is a winner for several reasons. Firstly, it’s incredibly versatile. You can easily adapt it to your liking by adding different herbs, spices, or even a touch of cheese. Secondly, it’s quick to prepare, making it ideal for busy weeknights. And finally, it’s a crowd-pleaser! Even picky eaters will enjoy the subtle sweetness of the corn and the savory flavors of the zucchini and herbs.

Ingredients You’ll Need

• 1 cup grated zucchini, excess moisture squeezed out
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1 egg, lightly beaten
• 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying

Instructions

1. In a large bowl, combine the grated zucchini, corn kernels, flour, egg, herbs, Parmesan cheese (if using), baking powder, salt, and pepper.
2. Mix until just combined. Be careful not to overmix.
3. Heat a thin layer of oil in a large skillet over medium heat.
4. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon.
5. Cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve immediately and enjoy!

Tips and Variations

For extra flavor, try adding a pinch of red pepper flakes or a clove of minced garlic to the batter. You can also experiment with different cheeses, such as feta or cheddar. To make these fritters vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and omit the Parmesan cheese.

These vegetarian corn and zucchini fritters are a delightful way to enjoy fresh, seasonal ingredients. Give this recipe a try and let us know what you think!