Cheesy Corn Zucchini Fritters

These cheesy zucchini fritters with corn are the perfect easy snack and make a delicious breakfast/brunch served with bacon and eggs.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Zucchini. Courgette/baby marrow.
• Corn. I used frozen and thawed corn but fresh or canned will also work.
• Cheese. I used cheddar but Parmesan or Gruyere will also work.
• Flour. 
• Baking powder. 
• Salt. 
• Sugar. 
• Eggs. 
• Milk.
• Fresh basil. 
• Fresh chives. 
• Olive oil.

How to make zucchini fritters

1. Cook the zucchini: Dice the zucchini and saute in a small splash of oil over medium-high heat until golden and cooked through. Season with salt and pepper.
2. Make the batter: Combine the flour, sugar, salt and baking powder in a bowl and whisk well. In a separate bowl, whisk together the eggs, oil and milk. Pour the wet ingredients into the dry and mix until just combined. Add the zucchini, corn, cheese and herbs and fold in.
3. Cook the fritters: Heat approximately 1cm of oil in a pan set over medium heat. Add spoonfuls of the batter and allow to cook for 1-2 minutes per side until golden brown and crisp. Remove and allow to drain on paper towels. Serve with lemon slices.

What to serve with zucchini fritters

• Serve for brunch/breakfast with poached eggs and crispy bacon.
• Serve as a snack/appetizer with Tzatziki sauce.

Can I make this ahead?

The batter can be made the night before and kept covered in the fridge. Cooked fritters can be refrigerated for up to 3 days and reheated in a warm pan. Fritters can be frozen for up to 3 months.

Fritter recipes

1. Cauliflower and feta fritters
2. Easy jalapeño corn pancakes
3. Onion and feta fritters with sweet chilli soy dipping sauce