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1 LB Zucchini, shredded and drained

1/2 Cup grated White Onion

1 Cup fresh Corn

1 Large Egg

1/2 Cup shredded Mozzarella Cheese

1/4 Cup + 2 TBSP All Purpose Flour

1 TSP Baking Powder

1 TSP Kosher Salt

1/2 TSP dried Basil (I would see how I can get fresh in here although I do see WHY she uses dried - it's easier)

Olive Oil, for cooking


In a large bowl, combine the zucchini, onion, corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil.


Heat olive oil in a large non-stick skillet over medium heat. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel lined plate and repeat with the rest of the mixture.


Serve warm fritters as is or with sour cream. These are also delicious topped with a thin slice of tomato and fresh herbs of your choice.

Zucchini and Corn Fritters

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