Crispy and flavorful Corn Zucchini Fritters combining sweet corn and tender zucchini into golden bites, perfect for snacks or appetizers.

1 cup fresh corn (shucked)

1 cup zucchini (grated, excess moisture removed)

½ cup all-purpose flour

1 tsp baking powder

2 large eggs (beaten)

¼ cup green onions (chopped)

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil or vegetable oil (for frying)

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Prepare the veggies by shucking the corn and grating the zucchini. Squeeze out excess moisture from the zucchini using cheesecloth or paper towels.
In a large bowl, combine corn, grated zucchini, and chopped green onions. Add flour, baking powder, and beaten eggs; mix until well combined.
Season with salt and pepper to taste.
Heat oil in a non-stick skillet over medium heat. Once shimmering, drop spoonfuls of batter into the hot oil.
Fry until golden brown on each side, about 3-4 minutes per side. Cook in batches if necessary.
Transfer fritters to paper towels to drain excess oil before serving.

Add fresh herbs like dill, parsley, or cilantro for extra flavor.

Serve with yogurt dip, salsa, or sour cream.

Incorporate chopped jalapeños for a spicy kick.

Use chickpea flour for a gluten-free version.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in a skillet to maintain crispness; avoid microwaving.