Zucchini fritters with corn
Yummy zucchini pancakes with corn are bright and juicy. They are great for breakfast, a snack, or as a light dinner. Those who love zucchini and corn will appreciate this easy recipe. The sweet corn kernels go great with the tender grated zucchini dough. Ingredients (for 2 servings)
Zucchini - 150 g
Canned corn - 200 g
Onions - 100 g
Egg - 1 egg
Flour - 50 gr
Baking powder - 0,25 teaspoon
Vegetable oil - 30 ml
Salt - to taste
Ground black pepper - to taste
Sour cream (to serve, if desired) - to tast
Prepare all the ingredients.
Instead of canned corn you can use frozen or fresh, pre-cooked.
Zucchini can be of any variety and color, both young and mature.
Trim the edges of the zucchini on both sides. Grate zucchini on a coarse grater and put in a deep bowl.
Peel and chop the onion into small cubes. Add onions to zucchini. Add onion and zucchini.
Then beat in the egg. Stir it in.
Stir in sifted flour and baking powder. Stir to mix.
Rinse the corn in a colander to drain off all the liquid. Add the corn to the zucchini batter. Season to taste with salt and ground black pepper.
Stir to combine. You should get a thick zucchini mixture.
Heat a frying pan with vegetable oil and spoon zucchini batter into it, forming pancakes. Fry the fritters on a low heat for about 3 minutes on each side.
Place the fritters on a paper towel to soak up any excess oil.
Serve zucchini fritters with corn can be hot or cold, if desired, sprinkled with chopped greens (I used green onions).
You can serve with sour cream or sauce based on thick yogurt.
Bon appetit