Zucchini-Corn Fritters

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This was really yummy! My only problem (that was entirely my fault, not the recipes was that I used salted butter to cook the onion/garlic/corn because that's all I had...and as a result my fritters were just slightly too salty. If I had used unsalted butter, it would have been perfect! A little bit of work (mostly it's the frying that is time consuming but worth it! My mom, who is a picky eater and doesn't eat that much in general scarfed down 5 fritters (the recipe made 16 fritters total.

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Great recipe and very easy to make. I made a simple lemon-dill aioli and topped them with a small dollop of that to add a bit of kick and moisture. Huge hit.

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Tasty and easy to make. Next time I will use a jalapeno as suggested by the previous post, it would definitely be a delicious addition. For now I just topped them with hot sauce and enjoyed with both dinner and breakfast!

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These are really good. They can definitely use some spicing up with some jalapeño, and some sort of sauce would be nice. I tried them with guacamole once, then made a sauce from yogurt, lemon juice, and basil the second time I made these. I made them small for a party and everyone really liked them. I also experimented with cooking these in the oven, I heated a baking sheet with a good layer of oil, about 425 for a few minutes, then added the fritters and turned them after about 8minutes or so. I actually liked them this way better than frying and you can do more at one time. Frying even in a really large fry pan took three batches, which is at least a half hour cooking time.

I really like that this recipe isn't loaded with cheese the way many zucchini recipes are.

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My husband and I made these for the family, but they were too good to share!! We ate them all!
I have made these several other times and they are ALWAYS a hit!!

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I love love love this recipe, although I modified it a bit!! The changes I made were as follows:
I didn't stand the zucchini in the salt at all. I tossed it into the pan with the onion/garlic & cooked it till it started to brown slightly. Then I took it off the heat & compressed it with some paper towel to remove the moisture.
I used canned organic corn kernels (a 440g tin instead of fresh corn. I just tossed the rinsed kernals in with the egg/milk mixture.
I didn't use buttermilk. Someone told me you can use a combination of milk with a good squeeze of lemon juice in place of buttermilk. So for this recipe I used organic half n half & 1.5 tblspns of lemon juice. The total combined = 3/4 cup.
I used fresh organic corn meal & I added the wet ingredients to the dry ingredients. I used olive oil for pan frying.
I served these as the main part of our dinner, with a side tomato/chickpea salad & sliced avocado. They were absolutely delicious!

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Is a real keeper!! It IS worth the effort. I added the paprika too like someone else said. My old recipe, similar to this, just got chucked in the trash! Seemed like I had a lot of liquid left over but maybe just didn't get squeezed out well.

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This was a bit of a project, but well worth it! I added a 1/4 teaspoon of paprika for a little kick.

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This is time-consuming to make, for sure, but it's worth the effort. It was really good!

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This is an awesome recipe. My 4 year old loves these! Easy to make, a little time consuming and not ideal for a quick menu item but if you have the time, it's worth it!