Zucchini Fritters with Corn,Cilantro & Scallions

Zucchinis are abound during these last few weeks of summer and zucchini fritters is one of the most delicious recipes to try out this season.These fritters are crispy on the outside and slightly chewy inside making it the perfect snack. This recipe also makes a lighter version since I pan roasted them vs shallow fry. Also did I mention this is a great way to get your kids to eat zucchini and also other veggies¹?

Zucchini works great for these fritters since it has such a mild flavor of its own and perfect texture. It can be grated quickly and easily added to the fritters. Mix in some fresh herbs, aromatics/spices and voila! You have a quick snack that goes great with a variety of dips. It also works great as a breakfast with a good dose of veggies mixed in.

Ingredients for zucchini fritters

I have provided the list of ingredients below but want to mention these fritters are extremely adaptable to your taste. I would encourage you to mix up adding more heat, playing with different veggies or even spices.

Zucchini - I used around 3 medium sized zucchinis. It is important to remove as much water as possible once the zucchini has been grated. This will ensure the batter for the fritters does not get watered down. We do this by adding a little salt to the grated zucchini which is placed in a tea towel/cheese cloth. We then let it sit for 15-20 minutes. The salt will draw out the mositure and we need to squeeze out all of this water before using the shredded zucchini.

Corn - This one is optional but i loved the texture corn adds not to mention who can resist corn in the summer. I thawed some frozen corn and lightly warmed it up in the microwave before adding to the mixture.

Flour - I used all purpose flour. You can also use whole wheat flour or a gluten free 1:1 replacement flour. FYI:I have not tested the recipe with the other options and hence can not confirm how it would affect the fritters.

Tapioca Starch - I used this as a binder in the recipe since I did not use any eggs. You could also try using corn starch in the place of tapioca if thats what you have.

Cheese - I used shredded vegan parmesan cheese and this was to add a delicate cheesy flavor to the fritters.

Aromatics & Herbs - I used fresh and powdered garlic as the main aromatic. For herbs I used cilantro and green onions.

Nutritional Yeast: Although I have already included cheese, I still went ahead and added this to amp up the flavors and also for the nutritional boost it provides.

Can you air fry/bake these fritters?

Yes! Fritters are generally shallow fried or cooked on a oiled pan on a stove. However you can also air fry or bake them. I have only tested the air frying method and although it came out fine, I much preferred cooking them over a pan. I felt like they came out crispier on the outside and overall cooked better. The first batch usually takes longer to cook. As the pan remains heated, it tends to cook the later batches faster.

Tip: If you want to cut down on time while making these on the stove top, use 2 pans vs 1. Once you have spooned the batter in the pan, it is just a matter of waiting for them to brown before flipping them over. This way, you will get through making them in half the time.

If you do want to try using the air fryer, then spoon the batter in tiny circles on a lined air fryer basket. Spray with some cooking oil and fry for 6-7 minutes at 350 deg F. Then flip them repeat for 5 minutes.

In a conventional oven, heat it to 375 deg F and follow the same instructions of spooning the batter on a parchment lined sheet pan. Spray with oil and bake for 8 minutes before flipping and repeating for another 5 minutes.

The time of cooking and temperature will vary depending on the make and condition of these appliances. So if you do try air frying or baking them, then keep a close eye and adjust accordingly. This is to ensure the fritters dont burn or are under done.

What can you serve zucchini fritters with and how to store them?

Since the fritters are mild in taste, I love pairing them with a spicier dip/sauce. In the photos, I served them with a pumpkin seed salsa from Trader Joe's. You can serve with chunky tomato salsa, sour cream, romesco dip, mint chutney or just plain 'ol ketchup. These fritters go well with so many things!

The fritters are best had when fresh off the pan and tend to get slightly soggy over time. However they last well in the fridge for 4-5 days. To crisp them up before serving, reheat on a hot cast iron or non-stick pan. You can also use the air fryer for this.

They can also be frozen after cooling them to room temperature and storing them in a freezer safe bag/container. Remove from freezer and let thaw for 30 minutes before reheating on a pan until completely warmed through. Freezing them helps in meal prepping to use as snacks or breakfast patties.

Substitutions

1. Like I mentioned, these fritters are a great vehicle to get in various veggies and different flavors. Especially if you are trying to get your kids to try out new veggies or eat more of specific ones, this would make a great choice. . As seasons change, you can adapt seasonal produce in to this especially root vegetables like potatoes, beets, parsnips, turnips during upcoming fall season. Carrots, grated broccoli, cauliflower, green peas also works great. ↩︎

For herbs, try dill, chives, parsley. Play around with different spices or spice blends to really bring flavor to the table.

Gluten free flour can also be used in place of flour if you choose to. You might need to adjust the amount of milk added since gluten free flour needs more moisture.

Milk - You can use regular milk or a plant based alternative depending on your dietary choice.

Recipe