Zucchini Corn Fritters With Jalapeño And Feta
These zucchini corn fritters are a delightful combination of fresh vegetables, spicy jalapeño, and tangy feta cheese, making for a perfect appetizer or snack.
Equipment
- 1 grater
- 1 large mixing bowl
- 1 non-stick frying pan or skillet
- 1 spatula
- 1 measuring cups and spoons
- 1 paper towels
Ingredients
- 2 medium zucchinis About 400 grams.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 small jalapeño Finely chopped, adjust based on spice preference.
- ½ cup crumbled feta cheese About 75 grams.
- ½ cup all-purpose flour About 60 grams.
- 2 large eggs
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil For frying.
Instructions
- Begin by washing the zucchinis thoroughly. Grate them into a large mixing bowl using a grater.
- After grating, sprinkle a little salt over the zucchini and let it sit for about 5 minutes to release excess moisture.
- Use a clean kitchen towel or cheesecloth to squeeze the grated zucchini, removing as much water as possible.
- To the bowl with the grated zucchini, add the corn kernels, chopped jalapeño, crumbled feta, flour, eggs, baking powder, salt, and black pepper. Stir until well combined.
- Heat a non-stick frying pan over medium heat. Add 1 tablespoon of olive oil.
- Once the oil is hot, use a tablespoon or small scoop to drop spoonfuls of the fritter mixture into the skillet. Flatten them slightly with the spatula.
- Cook for about 3-4 minutes on each side or until golden brown and crispy. Add more oil as needed for additional batches.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve warm, optionally garnished with additional feta or chopped herbs.
Notes
For a spicier kick, leave some seeds in the jalapeño or add more to your taste.
These fritters can be stored in the refrigerator for a couple of days and reheat well in the oven or a skillet.
They pair beautifully with a yogurt or sour cream dip on the side.