Corn and Zucchini Fritters

Corn and Zucchini Fritters are crispy, savory pancakes packed with fresh corn and tender zucchini, making them a delightful vegetarian lunch option. Perfectly seasoned and easy to prepare, these fritters offer a burst of flavor in every bite.

Ingredients

• Fresh corn kernels - 1 cup
• Zucchini - 1 medium, grated
• All-purpose flour - 1/2 cup
• Cornmeal - 1/4 cup
• Egg - 1 large
• Green onions - 2, finely chopped
• Garlic - 1 clove, minced
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a large bowl, combine the grated zucchini and a pinch of salt. Let it sit for about 5 minutes to release excess moisture, then squeeze out the liquid using a clean kitchen towel.
2. In the same bowl, add the fresh corn kernels, all-purpose flour, cornmeal, egg, green onions, minced garlic, baking powder, black pepper, and mix well until combined.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, scoop about 1/4 cup of the fritter mixture into the skillet and flatten slightly with a spatula.
4. Cook each fritter for about 4-5 minutes on each side or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
5. Serve the fritters warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 280 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which supports digestive health.

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