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Zucchini Corn Fritters Kids Actually Finish Fast

Annahita Carter
Zucchini Corn Fritters are crisp at the edges, soft in the middle, and turn one zucchini with a handful of corn into a kid-friendly snack, side, or light meal with ranch dip.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8 small fritters
Calories 165 kcal

Equipment

  • Box grater
  • Colander
  • Clean kitchen towel
  • Small bowl
  • Whisk
  • Mixing bowl
  • Fork
  • Large nonstick or well-seasoned cast iron skillet
  • Thin spatula
  • Paper towel-lined plate or wire rack set over a sheet pan

Ingredients
  

For the fritters

  • 2 medium zucchini about 280 g, grated on the large holes of a box grater; roughly 2 packed cups before salting
  • 1/2 teaspoon kosher salt for drawing water out of the zucchini
  • 3/4 cup corn kernels about 115 g; fresh, thawed frozen, or well-drained canned; thaw and pat frozen corn dry first
  • 2 scallions thinly sliced
  • 1 large egg beaten
  • 1/3 cup all-purpose flour about 42 g, plus 1 tablespoon more if the batter looks loose
  • 2 tablespoons fine dry breadcrumbs about 12 g, for a sturdier fritter
  • 1 tablespoon cornstarch for better browning and a less floppy middle
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional; skip for small kids if needed
  • 2 tablespoons chopped fresh dill or parsley
  • 3 to 4 tablespoons neutral oil such as canola, vegetable, or avocado oil, for pan-frying

For the ranch dip

  • 1/2 cup sour cream about 120 g, full-fat
  • 1/4 cup mayonnaise about 55 g
  • 2 tablespoons buttermilk plus more only if you want a looser drizzle; whole milk with a small squeeze of lemon can substitute
  • 1 tablespoon chopped fresh chives or scallions
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon lemon juice or white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt then more to taste
  • a few grinds black pepper

Instructions
 

  • Put the grated zucchini in a colander set over the sink or a bowl. Toss it with 1/2 teaspoon kosher salt and let it sit for 10 minutes, until the zucchini starts releasing water.
  • While the zucchini rests, whisk the sour cream, mayonnaise, buttermilk, chives, dill, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl. Taste and add a pinch more salt or another small squeeze of lemon if it tastes flat. Chill if you have time; even 15 minutes helps the seasonings wake up.
  • Pile the zucchini into a clean kitchen towel, twist it shut, and squeeze over the sink until it stops dripping heavily. This step decides whether the fritters crisp or slump, because wet zucchini makes batter that steams in the pan.
  • Add the squeezed zucchini to a bowl with the corn, scallions, beaten egg, flour, breadcrumbs, cornstarch, garlic powder, black pepper, cayenne, and herbs. Stir with a fork until there are no dry patches. The mixture should be scoopable and a little shaggy, not pourable like pancake batter.
  • If the mixture pools liquid at the bottom after a minute, stir in 1 more tablespoon flour. Do not keep adding flour just because the batter looks vegetable-heavy.
  • Set a large nonstick or well-seasoned cast iron skillet over medium heat. Add 2 tablespoons oil to start. When the oil shimmers, drop in a tiny bit of batter; it should sizzle right away but not darken in 10 seconds.
  • Scoop 2-tablespoon portions into the skillet and flatten each one gently into a patty about 2 1/2 inches / 6 cm wide. Leave space between them. Let the first side cook for 2 to 3 minutes, until the edges look set and the underside is deeply golden; do not flip too early or they may tear.
  • Turn the fritters with a thin spatula and cook another 2 to 3 minutes. Add a little more oil between batches if the pan looks dry. If the second batch browns too quickly, lower the heat slightly.
  • Move the cooked fritters to a paper towel-lined plate or a wire rack set over a sheet pan. Sprinkle with a tiny pinch of salt while hot. Serve with the ranch dip on the side.

Nutrition

Calories: 165kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 3gCholesterol: 28mgSodium: 230mgPotassium: 170mgFiber: 1.2gSugar: 2.2gVitamin A: 350IUVitamin C: 10mgCalcium: 45mgIron: 0.8mg
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