Zucchini and Corn Fritters are crispy little cakes of corn and shredded zucchini seasoned with Pecorino Romano, garlic, and lemon juice. Serve them as an appetizer or side dish!
Looking for a fun way to serve veggies? Look no further! These fritters have lots of shredded zucchini and whole kernels of corn and are lightly fried in olive oil for a satisfyingly crispy crunchy texture.
The Pecorino Romano gives these fritters a cheesy flavor while also working to hold the fritters together. The cheese that ends up on the outside of the fritters gets extra crispy.
I have been cooking with Pecorino Romano since college. It’s a sheep’s milk cheese that has been made in Italy for over 2,000 years. It can be compared to Parmesan, but Pecorino Romano is slightly softer and has an earthier flavor. This past May I went to Sardinia to learn about how Pecorino Romano is produced and have been finding more ways to incorporate the cheese into my recipes.
The total preparation time for this recipe is just about 30 minutes. You shred the zucchini, place it in cheesecloth or a clean dish towel and squeeze out the excess moisture. Then you slice the corn off the cob, quickly sauté it to cook it, and then mix up the fritter “dough”. The last step is to pan fry the fritters in olive oil.
You can serve these fritters on their own with out a sauce, or you can add a dollop of tzatziki, or just some plain greek yogurt with some lemon juice.
This recipe is very similar to my recipe for Zucchini Pizza Crust – the only difference is that this recipe has corn and some more flour!
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How to Make Zucchini and Corn Fritters:
- 3 medium-sized Zucchini
- 2 ears of Corn
- 1 teaspoon Butter
- 1/2 cup All-Purpose Flour
- 1/2 cup grated Pecorino Romano
- 1 Large Egg
- 2 cloves of Garlic, run through a garlic press
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 1/2 teaspoon Salt
- about 2 tablespoons Olive Oil
Use either a grater or a food processor to shred your zucchini. You want 2 1/2 cups of shredded zucchini.
Place the shredded zucchini on cheesecloth or a clean kitchen towel.
Gather the fabric around the zucchini, and twist the zucchini pushing the water out of the zucchini. You want to remove as much excess water as possible. Discard the excess liquid. Place the zucchini in a mixing bowl and set aside.
Slice the kernels off the ears of corn. Melt the butter in a skillet over medium heat. Add the corn and saute until tender, this will take about 5 minutes. Then pour into the bowl with the zucchini. (I wiped the skillet clean and used it to fry the fritters).
Add the flour, pecorino romano, egg, lemon juice and zest, garlic, and salt. Mix throughly.
Heat enough olive oil to coat the bottom of a skillet over medium heat. Once hot add the fritters. To form the fritters I placed about 3 tablespoons of the dough in my palm, rolled it into a ball, pressed it flat, and added it to the skillet. I cooked 4 fritters at a time.
Cook each side for about 2-3 minutes until brown. Serve with tzatziki or a sauce of your choosing.
If you want to prepare the fritters in advance, you can reheat them in the oven. The trick to keeping them crispy is to place them on a wire rack over a baking sheet.
Amount Per Serving: Calories: 250 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 59mg Sodium: 444mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 10g