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Nancy's Zucchini And Corn Fritters

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Nancy's Zucchini And Corn Fritters
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Makes: 6 servings adjust
Easy and delicious! A good way to use up some zucchini and, as a bonus, leftover cooked corn on the cob (or frozen and slightly thawed corn) can be used.



  • 4 cups Zucchini, shredded
  • 1 teaspoon Kosher Salt

Step 1

Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.


  • 3 Eggs

Step 2

Crack the eggs into a large bowl and scramble lightly.


  • 2 ears Sweet Corn
  • 1 small Onion, diced small (or pulsed in food processor until finely chopped)
  • 3 Scallions, white and green parts, thinly sliced
  • 14 cup Fresh Cilantro, minced
  • 34 cup Flour
  • Black Pepper, to taste

Step 3

Cut the kernels from the corn cobs and add the kernels to the bowl containing the eggs. Also add the diced onion, sliced scallions, chopped cilantro, flour and pepper. Stir to combine.

Step 4

Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine. NOTE: I squeeze out a little of the liquid as I transfer it all to a clean tea towel and then wrap it in the towel and squeeze to get out all the moisture.


  • Canola Oil, for pan frying

Step 5

Pour the oil into a large frying pan to a depth of about 1/4-inch (if you use a non-stick pan, the oil amount can be less). Heat the oil over medium heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.


  • Sour Cream, for serving

Step 6

Serve with a dollop of sour cream or Greek yogurt. The fritters should be crisp on the outside and slightly custardy on the inside.
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