Cheesy Corn and Veggie Fritters
Cheesy Corn and Veggie Fritters
Ingredients
For the Fritters
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
- 1/2 cup milk
- 1 1/2 cups sweet corn kernels, fresh or frozen, thawed and drained
- 1/2 cup zucchini, grated and squeezed dry
- 1/4 cup red bell pepper, finely diced
- 1 cup cheddar cheese, shredded
- 2 tablespoons green onions, thinly sliced
- 1/4 cup vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
⏱️ 2 min
- 2
In a separate medium bowl, whisk the beaten eggs and milk together.
⏱️ 1 min - 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 8 min•🌡️ 165
- 8
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 3 min
- 9
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.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Corn and Veggie Fritters
Ingredients
For the Fritters
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
- 1/2 cup milk
- 1 1/2 cups sweet corn kernels, fresh or frozen, thawed and drained
- 1/2 cup zucchini, grated and squeezed dry
- 1/4 cup red bell pepper, finely diced
- 1 cup cheddar cheese, shredded
- 2 tablespoons green onions, thinly sliced
- 1/4 cup vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
⏱️ 2 min - 2
In a separate medium bowl, whisk the beaten eggs and milk together.
⏱️ 1 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 8 min•🌡️ 165 - 8
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 3 min - 9
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.