Summer's coming which means an abundance of corn and zucchini! These Corn & Zucchini Fritters have a little kick of spice and a cooling sour cream with lime and herbs to offset the heat. Delicious!
How about a short stack of Corn & Zucchini Fritters to brighten your day? We officially opened grilling season this weekend and of course, grilled corn was on the menu. We’re left with tons of leftovers though, so a great way to use them is in these summery fritters. These have a lot of texture and a little spice to keep things interesting.
Serve with a cool Lime & Herb Sour Cream and a crisp salad as a side or a veggie main!
Ingredients for 12 fritters
2 cups corn kernels
1 cup zucchini, grated or finely cubed
1/2 onion, finely chopped
1 garlic clove, minced
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 eggs, lightly beaten
1/2 teaspoon salt
butter or oil to cook
For the Lime & Herb Sour Cream:
1/2 cup sour cream or creme fraîche
zest of 1 lime, finely grated
1-2 teaspoons lime juice, to taste
2 tablespoons mixed herbs such as parsley, cilantro and chives
pinch of salt to taste
pinch of pepper to taste
In a large bowl, combine the corn, zucchini, onion and garlic. Add the flour, paprika, cayenne, and eggs. Do not add the salt until you’re ready to cook the batter as the salt will draw water out of the zucchini making it all a gloopy mess. If, for some reason, it does get watery, just add a tablespoon of flour to the mix.
In a large skillet, melt a small pat of butter or brush with a little oil over medium heat. Using two regular spoons or a 1/4 cup measure, make mounds of the corn/zucchini mixture and flatten them with a spatula. Cook for about 5-7 minutes before carefully releasing and flipping them over.
Cook on the other side for another 5 minutes until both sides are golden brown. This is a step you don’t want to rush, so don’t crank up the heat. You want them to cook through - a golden finish takes a little patience and TLC. Keep warm (or reheat if serving some later) in a low temperature oven (300F/150C) until you’re ready to serve.
Whilst the fritters are cooking, make the Lime & Herb Sour Cream. Combine all the ingredients and refrigerate until ready to serve. This can also be made up to a day ahead.