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Enjoy this delicious Vegetarian Zucchini and Corn Fritters recipe, perfect as a starter or a light lunch or dinner. Grated zucchini and fresh corn kernels are mixed with cheese, pan-fried until golden brown, and served with a dollop of sour cream to enhance the flavor. This simple yet flavorful dish makes for a satisfying and versatile meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

  • 2 medium zucchinis grated
  • 1 cup fresh corn kernels or frozen, thawed
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • 3 tbsp olive oil for frying
  • Sour cream for serving

Instructions
 

  • Place the grated zucchini in a colander and sprinkle with a little salt. Let it sit for about 10 minutes, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  • In a large bowl, combine the grated zucchini, corn kernels, cheddar cheese, Parmesan cheese, flour, beaten eggs, green onions, parsley, baking powder, salt, and pepper. Mix until well combined.
  • Heat the olive oil in a large skillet over medium heat.
  • Scoop about 1/4 cup of the mixture for each cake and place it in the skillet. Flatten the cakes slightly with the back of a spatula.
  • Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
  • Transfer the cakes to a plate lined with paper towels to drain any excess oil.
  • Serve warm with a dollop of sour cream.

Notes

Enjoy these flavorful Zucchini and Corn Cakes with a creamy dollop of sour cream, perfect for any meal!
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