Brown Eyed Baker· by Michelle Lettrich★ 4.8 (4)

Zucchini-Corn Fritters

Name: Zucchini-Corn Fritters
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 14, 14 to 15 fritters
Cuisine: american
Ingredients: 2 medium zucchini (shredded); ½ teaspoon kosher salt; 1 tablespoon unsalted butter; ½ small onion (finely chopped); 1 garlic clove (minced); 2 ears of corn (kernels cut off); ½ cup yellow cornmeal; ½ cup all-purpose flour; ¼ teaspoon baking soda; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; ¾ cup buttermilk; 1 egg; Vegetable or canola oil (for frying); Salt (to taste)

Nutrition Facts

Per serving · recipe makes 14 · 45m total

Servings

Calories

4% of a 2,000 cal day

76KCAL

Protein

2g5%

% DAILY VALUE

Total Fat3g

Saturated1g

Unsaturated2g

—

Total Carbs11g

Fiber1g

Total Sugars2g

—

incl. Added Sugars0g

Starch7g

—

Sodium332mg

14%

% Daily Value is based on a 2,000 calorie day.

Quick pan-fried fritters made from zucchini and corn with cornmeal and flour batter. Crispy outside and tender inside, served as an appetizer, side, or light lunch.

Ingredients

14 SERVINGS

2medium zucchini — shredded
½ tspkosher salt
1 tbspunsalted butter
½small onion — finely chopped
1garlic clove — minced
2ears of corn — kernels cut off
½ cupyellow cornmeal
½ cupall-purpose flour
¼ tspbaking soda
¾ tspkosher salt
¼ tspblack pepper
¾ cupbuttermilk
1egg
vegetable oil — for frying, or canola oil
Salt — to taste

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Brown Eyed BakerMichelle Lettrich’s original page

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starteramerican

Nutrition is estimated by Chive from the ingredients above, per serving.

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