Corn and Zucchini Fritters

About This Recipe

Corn and zucchini fritters are a fixture of Australian weekend brunch menus, valued for being quick to make and endlessly adaptable to what's in the fridge. The trick to a good fritter batter is squeezing the moisture out of the grated zucchini first, since skipping that step is the single biggest reason home versions turn out soggy and fall apart in the pan. Fresh or charred corn kernels add sweetness and a pop of texture, while a light batter of egg, flour and a little baking powder holds everything together without becoming a thick pancake. Fried in a shallow layer of oil until each side is deeply golden, the fritters should have crisp, lacy edges and a tender center. Served with smashed avocado, a dollop of yogurt or a poached egg on top, these fritters are the kind of thing found at almost every cafe brunch menu across Australia, equally at home as a quick weeknight dinner.

Ingredients

Serves 4

• 2zucchini(grated)
• 1.5 cupscorn kernels(fresh, canned or charred)
• 3eggs
• 0.75 cupall-purpose flour
• 1 tspbaking powder
• 0.5 cupcrumbled feta
• 3scallions(sliced)
• 1.5 tspfine sea salt
• 0.25 tspblack pepper
• 4 tbspvegetable oil(for frying)
• 1avocado(sliced, for serving)
• 0.5 cupplain yogurt(for serving)

Instructions

1. 1

   Squeeze the zucchini

   Grate the zucchini and squeeze it hard in a clean kitchen towel to remove as much liquid as possible.

   This is the single most important step — skip it and the batter will be too wet to hold together in the pan.

2. 2

   Mix the batter

   In a bowl, combine the wrung-out zucchini, corn, eggs, flour, baking powder, feta, scallions, salt and pepper.

3. 3

   Rest

   Let the batter sit 5 minutes to allow the flour to hydrate.

4. 4

   Heat the pan

   Heat oil in a large skillet over medium heat.

5. 5

   Fry

   Drop heaping spoonfuls of batter into the pan, flattening slightly. Fry 3-4 minutes per side until deep golden and cooked through.

6. 6

   Drain

   Drain briefly on paper towels.

7. 7

   Serve

   Serve warm topped with sliced avocado and a dollop of yogurt.

Variations

• •

  Add chopped chorizo or bacon for a heartier, non-vegetarian version.

• •

  Swap feta for parmesan for a milder, saltier finish.

• •

  Top with smoked salmon and a poached egg for a more substantial brunch plate.

Storage

Refrigerate up to 3 days. Reheat in a dry skillet over medium heat to re-crisp; microwaving makes them soft and limp.

Frequently Asked Questions