Ingredients:

  • 1 medium zucchini, grated (about 1 ½ cups / 150g), excess moisture squeezed out
  • 1 cup (150g) corn kernels, fresh or frozen (thawed)
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • ¼ cup (25g) finely grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives or green onions
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Vegetable oil, for frying (about 1 cup / 240ml)
  • Sour cream or Greek yogurt (optional)
  • Fresh dill or chives, for garnish (optional)

Instructions:

  1. Grate zucchini and squeeze out excess moisture using a clean kitchen towel. This prevents soggy fritters.
  2. In a large bowl, combine the grated zucchini, corn kernels, flour, eggs, Parmesan cheese, chives (or green onions), baking powder, salt, pepper, and garlic powder. Mix until just combined; do not overmix.
  3. Pour vegetable oil into a skillet or frying pan to a depth of about ¼ inch (0.6 cm). Heat over medium heat until shimmering. Test with a small amount of batter: it should sizzle gently.
  4. Drop spoonfuls of batter (about 2 tablespoons per fritter) into the hot oil, being careful not to overcrowd the pan.
  5. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  6. Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with sour cream or Greek yogurt and fresh herbs.