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My review
Zucchini Corn Fritters
Danni Hughes
"Yummy zucchini corn fritters that my family can't get enough of. These fritters are light and fluffy with lots of zucchini and fresh corn. Cheese is optional, but not in my house. Serve hot with ranch dressing."
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Ingredients
19 m servings 144 calsOriginal recipe yields 24 servings (24 fritters)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
- In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
- Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 144 calories; 8 g fat; 15 g carbohydrates; 3.6 g protein; 26 mg cholesterol; 146 mg sodium. Full nutrition
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Reviews
Read all reviews 125154 Ratings
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Most helpful positive review
5/16/2006
My family and I loved these fritters! I had no fresh corn on hand and used a can of sweet corn which came out fine. Would have been unbelievable had I used fresh! Also added a bit of grated o...
Most helpful critical review
8/16/2008
I really did not care for this recipe. Thought that it was too doughy and bland tasting. I am very surprised at all the good reviews and wonder if someone can tell me what I may have done wrong...
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5/16/2006
My family and I loved these fritters! I had no fresh corn on hand and used a can of sweet corn which came out fine. Would have been unbelievable had I used fresh! Also added a bit of grated o...
2/2/2007
I try to avoid sugar so I made the following healthy changes: used 1.5 cups zucchini, doubled the cumin, omitted the sugar, added 1/2 cup shredded carrot to sweeten, used 1.5 cups frozen corn, c...
7/4/2007
Great recipe! Used sweet corn and mozz. and parm instead of chedder. Cook it like pancakes (don't flip until little bubbles come to surface) or else will go flat. I will definately make again. A...
3/5/2006
I scaled this down to make 12 but will have to make a full batch next time. Very light and fluffy. The only reason they don't get 5 stars is for me they were a touch too sweet. Next time I will ...
8/2/2008
What a different app! Another great way to use zucchini! I used frozen corn and fried these in a deep fryer. I do think they needed a little more spice so I will try to experiment next time. The...
7/16/2007
Love them! I actually left out the milk, because I used super fresh sweet corn that I had just cut off the cob and it was nice and milky. I am going to try more cheese and cumin the next time, ...
8/9/2010
My family loved these! I chose not to fry them but to cook them in a touch of olive oil, like pancakes. My kids loved dipping their "pancakes" in ranch (which I made with reduced fat sour crea...
8/16/2008
I really did not care for this recipe. Thought that it was too doughy and bland tasting. I am very surprised at all the good reviews and wonder if someone can tell me what I may have done wrong...
8/3/2007
This recipe was very good. However it makes quite a few. When serving as a side dish, I cut the recipe in half.