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When it comes to summer, few things are more delightful than vibrant dishes that embody the season’s bounty. Enter Sunshine Corn & Zucchini Fritters—colorful morsels that are not just a feast for the eyes but also a celebration of fresh flavors and wholesome ingredients. These fritters are a delightful fusion of sweet, juicy corn and tender zucchini, making them a versatile option for any occasion, whether as a snack, an appetizer at your next gathering, or a light meal to enjoy on a warm evening.

Sweet Corn and Zucchini Fritters

Bring some sunshine to your summer meals with these vibrant Corn & Zucchini Fritters! Bursting with sweet corn and tender zucchini, this delightful dish is perfect for snacks, appetizers, or light dinners. Easy to make, they're a fantastic way to enjoy fresh summer produce. Serve them with sour cream or salsa for a delicious twist. Whether you're hosting a gathering or enjoying a quiet evening, these fritters are sure to impress!
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Ingredients
  

1 cup sweet corn (fresh or frozen)

1 medium zucchini, grated

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs, lightly beaten

1/4 cup scallions, finely chopped

1/4 cup shredded cheese (cheddar or feta work well)

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Olive oil (for frying)

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Prepare the Vegetables: If using fresh corn, remove the kernels from the cob. Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, pat the zucchini dry with a clean kitchen towel.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix well to ensure even distribution of the dry ingredients.

      Combine Wet Ingredients: In a separate bowl, whisk together the beaten eggs and chopped scallions. Add the grated zucchini and sweet corn, mixing until well incorporated.

        Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together until just combined. Be careful not to over-mix; a few lumps are perfectly fine. If desired, fold in the shredded cheese at this stage.

          Heat the Oil: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. You want enough oil to lightly coat the bottom of the pan.

            Cook the Fritters: Once the oil is hot, spoon about 2 tablespoons of the fritter batter into the pan for each fritter. Flatten them slightly with the back of the spoon. Cook for about 3-4 minutes on each side or until golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.

              Drain and Garnish: After frying, place the fritters on a plate lined with paper towels to drain excess oil. Continue with the rest of the batter.

                Serve: Serve the fritters warm, garnished with freshly chopped herbs and a dollop of sour cream or Greek yogurt, if desired. Enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings