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In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

In a separate medium bowl, whisk the beaten eggs and milk together.
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.

Fold in the sweet corn kernels, grated zucchini (ensure it's well-squeezed to remove excess water), finely diced red bell pepper, shredded cheddar cheese, and sliced green onions. Mix until evenly distributed throughout the batter.
Heat the vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot enough that a drop of batter sizzles immediately.

Drop spoonfuls (about 2 tablespoons each) of the fritter batter into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan; cook in batches if necessary.

Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.

Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.

Serve the cheesy corn and veggie fritters warm. They are delicious on their own or with a dollop of sour cream, Greek yogurt, or a fresh salsa.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

In a separate medium bowl, whisk the beaten eggs and milk together.
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.

Fold in the sweet corn kernels, grated zucchini (ensure it's well-squeezed to remove excess water), finely diced red bell pepper, shredded cheddar cheese, and sliced green onions. Mix until evenly distributed throughout the batter.
Heat the vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot enough that a drop of batter sizzles immediately.

Drop spoonfuls (about 2 tablespoons each) of the fritter batter into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan; cook in batches if necessary.

Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.

Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.

Serve the cheesy corn and veggie fritters warm. They are delicious on their own or with a dollop of sour cream, Greek yogurt, or a fresh salsa.