Enjoy the bounty of summer veggies with this scrumptious appetizer for Zucchini Corn Fritters. These sweet corn fritters are loaded with healthy, fresh vegetables, in a simple buttermilk batter, briefly fried and finished in the oven. They are light, easy and you can make them gluten free.
HINT: Grate your zucchini first and lay on a couple of paper towels so that some of the moisture will pull out of them.
In a large batter bowl, mix together the AP Flour, baking powder, salt, and paprika. In a smaller bowl, mix together the buttermilk and beaten eggs.
Add the mixed liquid ingredients to the dry ingredients for the zucchini corn fritter batter, whisking or stirring well until smooth and combined (it's okay to have a few lumps). Then gently fold in the sweet corn. Add the rest of the chopped veggies (red pepper, chopped onion, jalapeno and shredded zucchini*. Gently fold together until batter and veggies are distributed.
Heat a 10-12 inch skillet over medium-high heat with oil, this is my favorite skillet. You don't need to submerge the zucchini corn fritters in oil, but enough for them to get a good crisp; try 3-4 tablespoons to start.
Using a medium cookie scoop or a tablespoon carefully place the corn fritter batter into the hot oil. Carefully (flip away from you so you avoid splatter) flip sweet corn fritters after about 2 ½ minutes until crisp and golden, remove and set on sheet pan. *Fritter batter should mound slightly, not falling off the spoon, see notes for tips if too runny or too thick.
Working in batches, fry up all fritters (or as many as you need, the batter will hold for about 6 hours in fridge) and finish up by baking in a preheated 350 degree oven. Bake until slightly puffed, about 10-15 minutes.
Notes
Storing | Batter may be made ahead of time and stored in the fridge up to 6 hours. Store leftover over corn fritters in airtight container in fridge, up to 7 days, may be frozen up to 3 months.Reheating Zucchini Corn Fritters | To reheat zucchini fritters, place on sheet pan and reheat in a preheated 300 degree oven for about 10 minutes.
Substitutions
Gluten Free Corn Fritters | Easily make these scrumptious fritters gluten free, by substituting the AP flour with Gluten Free AP Flour, my favorites are King Arthur and Bob's Red Mill.
No Buttermilk? Replace with regular milk, I have also made these with whole milk.
Replace the Cheese | Instead of parmesan try using sharp white cheddar cheese or any other melty cheese.
Tips for the best Corn Fritters
Batter can be made ahead and stored in the fridge for 4-6 hours before making the sweet corn fritter.
Prechop all of your veggies, the recipe will come together quickly.
Make sure your oil is hot before frying; use a mild, high heat vegetable oil (I use Avocado or Grapeseed oil, both heart healthy choices)
I love this recipe with fresh, sweet corn, however; you may use thawed frozen corn and canned as well (reduce the salt if using canned).
Adding oil as needed and allowing it to heat up is important, this will avoid soggy fritters.
Why are my fritters soggy?It's mostly likely the consistency of the batter and the temperature of the oil! If your batter is too runny, add a touch more flour, if too thick add a little cold water. The batter should not run off a spoon when scooped up, but mound slightly. Make sure your oil is plenty hot, test the batter in the hot oil, it should sizzle immediately. Do not overcrowd the pan, work in batches.