Corn and Zucchini Fritters with Fresh Herbs

Golden, crispy fritters packed with grated zucchini and sweet corn, held together with chickpea flour and brightened with fresh herbs. These are light but satisfying, with a tender inside and crispy edges. A squeeze of lemon over the top and some fresh tomato wedges on the side make this a simple, vibrant meal that works any time of day.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 2 medium zucchini, grated
  • 1 tsp salt (for salting the zucchini)
  • 1 cup fresh corn kernels (from about 2 ears, or use thawed frozen)
  • ¾ cup chickpea flour
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 green onions, thinly sliced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp black pepper, freshly ground
  • 2 to 4 tbsp water (as needed to bring batter together)
  • 3 to 4 tbsp olive oil (for frying)
  • 1 lemon, cut into wedges (for serving)
  • 2 large tomatoes, cut into wedges (for serving)

Instructions

  1. Grate 2 medium zucchini (about 12 oz total) using the large holes of a box grater.
  2. Place the grated zucchini in a large mixing bowl and sprinkle with 1 tsp salt. Toss to coat, then let it sit for 10 minutes. The salt will draw out excess moisture.
  3. While the zucchini rests, finely chop ¼ cup fresh cilantro and ¼ cup fresh parsley.
  4. Thinly slice 2 green onions.
  5. After the 10 minutes, transfer the grated zucchini to a clean kitchen towel or piece of cheesecloth. Gather the edges and twist tightly, squeezing out as much liquid as possible. You want the zucchini quite dry.
  6. Return the squeezed zucchini to the bowl. Add 1 cup fresh corn kernels, ¾ cup chickpea flour, the ¼ cup chopped cilantro, the ¼ cup chopped parsley, the 2 sliced green onions, 1 tsp ground cumin, ½ tsp ground coriander, and ¼ tsp freshly ground black pepper.
  7. Stir everything together until well combined. The mixture should hold together when pressed. If it feels too dry and crumbly, add 2 to 4 tbsp water, 1 tablespoon at a time, until the batter just comes together. It will be thick and chunky, not pourable.
  8. Cut 1 lemon into wedges and cut 2 large tomatoes into wedges. Set aside for serving.
  9. Heat 2 tbsp olive oil in a large nonstick skillet or cast-iron pan over medium heat.
  10. Once the oil is shimmering, scoop a heaping tablespoon of batter into the pan and gently flatten it with the back of the spoon to form a patty about 3 inches across. Repeat, leaving space between each fritter. You should fit 4 or 5 at a time, depending on your pan size.
  11. Cook the fritters for 3 to 4 minutes on the first side, until the edges are golden and the bottom is crisp and deeply browned. Don't rush this step, the crispness comes from patience.
  12. Flip each fritter carefully with a spatula and cook for another 3 to 4 minutes on the second side, until golden and cooked through.
  13. Transfer the cooked fritters to a plate lined with paper towels to drain briefly. Add another 1 to 2 tbsp olive oil to the pan and repeat with the remaining batter, working in batches.
  14. Serve the fritters warm with the lemon wedges and tomato wedges on the side. A good squeeze of lemon over the top really lifts the flavors.