Using fresh summer produce, these corn and zucchini fritters are crisp on the outside and soft on the inside. Perfection!
One of my favorite summer sides are fritters. I could certainly eat them year round (like these cauliflower ones) but the fritters filled with summer produce are by far my favorite. I used white corn we got at Farmer John’s coming home from the beach last weekend, and it was so sweet and perfect I wish I had bought 30 ears.
These corn and zucchini fritters are also so easy to make and healthy. Remember that almond flour you bought for this no bake chocolate raspberry tart? It’s perfect for these corn and zucchini fritters. Even though we’re not gluten-free, we don’t eat a lot of gluten (if you can believe that given my indulgent tastes in desserts), and it’s just become a habit of mine: fritters use almond flour. We also have a huge Costco-sized bag of almond flour, so that’s extra motivation. If you don’t have any almond flour on hand, no biggie. You can use regular flour without a hitch.
This meal requires you to put all of the ingredients into a medium-sized bowl, combine with your hands, form patties, then fry them with just a little bit of olive oil on a non-stick pan. Done.
Pro tips for your fritters
- To cook your corn: boil a large pot of well-salted water. Simply cook fresh corn cobs for about 3 minutes or until corn is tender. Take cobs out of boiling water, and slice corn off cob once it’s cool.
- Use a cheese grater to shred your zucchini. I find it’s always best to shred on the biggest setting.
- If you’re zucchini is watery, feel free to squeeze it with some paper towels before mixing. I don’t usually find that I have a problem though.
- The batter will seem a little loose but as long as you can form a thick patty in the palm of your hand and can quickly transfer it to your pan without it falling into pieces, you’re good. Don’t worry. If the mixture is too watery and doesn’t hold up in your palm though, add more almond flour 1 tablespoon at a time.
- Get your non-stick pan hot hot hot on medium-high heat with 5 tablespoons of olive oil. The whole pan doesn’t need to be coated in olive oil because you’re not deep frying these or anything. Just searing and cooking the contents through. Once you put the fritters in the pan, don’t touch them for about 3 minutes or until the fritters have turned a nice, golden brown color.
Ways to mix up your corn and zucchini fritters:
- Add Parmesan or mozzarella cheese to the batter to make it cheesy.
- Don’t have thyme on hand? Add whatever herbs or other ingredients you have on hand. Rosemary? Sure! Basil? Why not. Lemon zest? Yep. These corn and zucchini fritters are really versatile and easily customizable.
- Serve with some sour cream or avocado crema
Hope y’all enjoy! xox
Corn and Zucchini Fritters with Thyme
- 1 1/2 cups sweet corn, cooked
- 1 cup zucchini, shredded
- 1/3 cup almond flour
- 2 eggs, lightly beaten
- 1 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 5 Tbsp olive oil
- Combine all ingredients in a medium-sized bowl with your hands. If mixture seems to wet, add more almond flour, one tablespoon at a time.
- Heat a non-stick frying pan with olive oil to medium-high heat. Add your corn and zucchini fritters that you've shaped into 4 patties, each about 3/4" thick. They will seem like they won't hold together, but once you throw them on the frying pan, they'll sear together.
- Cook about 3 minutes per side before flipping. Don't move them or touch them until the time's up. Gently flip them if the bottom is nice and brown. Cook for another 3 minutes.
- Transfer to a plate and serve immediately. Serve with sour cream or avocado crema if desired.