Zucchini Corn Fritters

By: Miriam Gross



2 medium zucchini, coarsely shredded

Kosher salt, freshly ground pepper

1 tbsp. unsalted butter

½ small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off ½ cup yellow cornmeal

½ cup all-purpose flour

¼ tsp. baking soda

¾ cup buttermilk

1 large egg

Vegetable oil, for frying


  1. Toss the zucchini with ½ tsp. salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
  2. Heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally until slightly softened, about 4 minutes.
  3. Add the corn and cook until crisp-tender. About 3 minutes. Set aside.
  4. Whisk the cornmeal, flour, baking soda, ¾ tsp salt and ¼ tsp. pepper in a medium bowl. Whish the buttermilk and egg in a large bowl, then stir in corn-onion mixture and zucchini.
  5. Add the cornmeal mixture and stir until just combined.
  6. Heat ⅛ inch vegetable oil in a large nonstick skillet over medium heat. Work in batches, scoop scant ¼ cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.
  7. Cook until the fritters are golden brown, 3-4 minutes per side.
  8. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.


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