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Zucchini corn fritters are a delightful culinary creation that brings together the crisp, fresh flavors of garden vegetables in a way that is both satisfying and versatile. These fritters are not just a tasty treat; they embody the spirit of summer cooking, showcasing seasonal ingredients like zucchini and corn at their prime. Perfectly golden and crispy on the outside while remaining tender on the inside, zucchini corn fritters can be enjoyed as appetizers, snacks, or even as a main dish that pairs beautifully with a variety of dips and sauces.

Zucchini Corn Fritter Stacks

Discover the joy of making zucchini corn fritter stacks—a delicious, crispy dish bursting with fresh garden flavors. These fritters combine the mild sweetness of zucchini and corn for a nutritious yet satisfying treat. Perfect as appetizers, snacks, or a light main course, they adapt easily to any occasion. With simple preparation and versatile ingredients, these guilt-free fritters are a hit with both kids and adults. Elevate your summer cooking with this delightful recipe!
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Ingredients
  

2 medium zucchinis, grated

1 cup fresh corn kernels (or frozen, thawed)

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup chopped fresh cilantro (or parsley)

1/2 cup crumbled feta cheese (optional)

Vegetable oil for frying

Greek yogurt or sour cream, for serving

Lime wedges, for garnish

Instructions
 

Prepare the Zucchini: Start by grating the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving crispy fritters!

    Mix the Batter: In a large bowl, combine the grated zucchini, corn kernels, all-purpose flour, cornmeal, eggs, baking powder, salt, pepper, garlic powder, onion powder, chopped cilantro, and feta cheese (if using). Stir until well combined. The mixture should be thick but not dry; adjust with a bit more flour or cornmeal if needed.

      Heat the Oil: In a large skillet, add about 1/4 inch of vegetable oil and heat over medium heat until hot (around 350°F/175°C). You can test the temperature by dropping in a small spoonful of the batter—if it sizzles, the oil is ready.

        Fry the Fritters: Drop large spoonfuls (about 2 tablespoons each) of the fritter mixture into the hot oil. Flatten them slightly with the back of the spoon. Fry in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

          Drain and Cool: Once cooked, place the fritters on a paper towel-lined plate to absorb excess oil. Keep them warm in a preheated oven at 200°F (90°C) while you finish frying the rest.

            Stack and Serve: To serve, stack 2-3 fritters on a plate, drizzle with Greek yogurt or sour cream, and garnish with fresh lime wedges. You can add additional cilantro or feta on top for extra flavor!

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings