Crispy Zucchini and Corn Fritters
Serves 1
Directions
- 1Place a paper towel on a large plate and set aside.
- 2Place a small colander over a medium bowl.
- 3Toss the grated zucchini with ½ teaspoon of salt and place in the colander to “sweat” for 10 minutes.
- 4Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.
- 5In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, salt, and pepper.
- 6Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.
- 7For the Skillet Method: In a large skillet, add 2-3 tablespoons of oil and warm over medium heat.
- 8Once the oil is hot, use a ¼ measuring cup to portion the fritter batter into the hot skillet.
- 9Cook for 2-3 minutes or until the underside of fritters starts to turn golden brown.
- 10Using a spatula, flip fritters and gently press down to flatten them.
- 11Cook for another 2-3 minutes, until cooked through.
- 12Transfer cooked fritters to wire rack or paper towel-lined plate to drain excess oil.
- 13Repeat with remaining batter.
- 14Garnish fritters with fresh basil (if using).
- 15For the Air Fryer Method: Follow recipe instructions to make the fritter batter.
- 16Next, place heaping tablespoonfuls of batter into your air fryer, and use the back of the spoon to flatten a bit.
- 17Cook in air fryer at 375°F for 10 minutes, until cooked through and golden and crispy on the outside.
Ingredients
- 1 cup zucchini, coarsely grated
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon dried basil
- 0.25 teaspoon garlic powder
- 1 teaspoon salt, divided
- 0.25 teaspoon black pepper
- 1 large egg
- 0.25 cup milk
- 1 cup fresh corn (or frozen corn that’s been thawed and drained)
- 0.5 cup Parmesan cheese, grated
- 2 Tablespoons fresh basil, chopped (optional garnish)
- vegetable oil or olive oil for cooking
Equipment
paper towellarge platesmall colandermedium bowlkitchen towellarge skilletspatulawire rackair fryer
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