Savory Zucchini and Corn Fritters with Homemade Seasoned Sour Cream

Savory Zucchini and Corn Fritters offer a delectable appetizer or side dish option, featuring a blend of zucchini and corn, crisped to perfection and served with a delightful homemade seasoned sour cream for dipping.

Ingredients & Substitutions

Zucchini: Seek out two large zucchinis, yielding approximately 1 liter (4 cups) when grated. It’s crucial to drain the grated zucchini thoroughly to eliminate excess moisture.

Corn: Opt for canned corn kernels, draining them well before incorporating into the fritter batter. While frozen corn can be used, ensure it’s fully thawed and drained to prevent excess moisture.

Onion: A white or yellow onion is suitable for this recipe. Similar to the zucchini, ensure to drain the grated onion to remove any excess liquid.

Cheese: Utilize shredded mozzarella cheese for its creamy texture. Grating your own mozzarella is recommended for optimal results.

Dipping Sauce: Elevate the flavors of these fritters by pairing them with a homemade seasoned sour cream, adding a delightful zing to every bite.

Can I Make Zucchini Fritters Ahead Of Time?

Absolutely! You can prepare both the batter and the dipping sauce in advance. After mixing the fritter batter ingredients, store it in a sealed container in the refrigerator for up to 24 hours. Give it a thorough stir before cooking. The dipping sauce can be prepared and refrigerated for 3-4 days.

Can I Bake Zucchini Fritters In The Oven?

Certainly! If you prefer to avoid frying, baking is an excellent alternative. Follow the same batter preparation steps, then instead of frying, line a baking sheet with parchment paper or aluminum foil. Apply nonstick spray and spoon the batter onto the prepared sheet, flattening each fritter slightly. Bake at 190°C (375°F) for 15-20 minutes per side until golden brown. Serve promptly, with or without the dipping sauce.

Storing & Reheating Zucchini Fritters

Leftover Zucchini Fritters can be stored in an airtight container in the refrigerator for 2-3 days. Place parchment or wax paper between layers to prevent sticking. Reheat the fritters in the oven or in a skillet over medium-low heat with a small amount of oil.

Can I Freeze The Fritters?

Certainly! Freeze the fritters in a freezer-safe container for up to a month. Label and date the containers for reference. Thaw the fritters in the refrigerator overnight before reheating.

Ingredients:

Dipping Sauce

• 115 g (½ cup) sour cream
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic salt
• ⅛ teaspoon cayenne pepper

Fritters

• 2 large zucchini, grated (about 1 liter or 4 cups), well-drained
• 1 can (425 g or 15.25 ounces) corn kernels, drained
• ½ small white or yellow onion, grated, drained of liquid
• 1 teaspoon minced garlic
• 56.5 g (½ cup) mozzarella cheese, shredded
• 2 large eggs, room temperature, beaten
• 250 g (2 cups) all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 30 ml (2 tablespoons) olive oil

Instructions:

Dipping Sauce

1. In a medium bowl, combine sour cream, salt, pepper, garlic, and cayenne pepper. Refrigerate until serving.

Fritters

1. Trim the ends of the zucchini and grate them. Remove excess water by wrapping the grated zucchini in a paper towel or cheesecloth and squeezing tightly.
2. In a large mixing bowl, combine the drained zucchini, corn, onion, garlic, cheese, eggs, flour, salt, and pepper. Mix well.
3. In a large skillet over medium-low heat, add olive oil. Once hot, spoon the batter into the skillet in batches, flattening each fritter to about 7.6 cm (3 inches) wide and as thick as a pancake.
4. Cook the fritters for 5-6 minutes on each side until deep brown. Transfer cooked fritters to a paper towel-lined plate.
5. Repeat with remaining batter.
6. Serve fritters with the dipping sauce.

Notes:

Baking Instructions

1. Preheat oven to 190°C (375°F). Line a baking sheet with aluminum foil and apply nonstick cooking spray.
2. Spoon the batter onto the lined baking sheet, flattening each fritter slightly.
3. Bake for 15-20 minutes per side (30-40 minutes total) until golden brown.
4. Serve promptly, with or without the dipping sauce. Enjoy!