I slip into my kitchen after a busy afternoon and eye a lump of grated zucchini on the counter. I cant help thinking about that crunchy corn kernel surprise from my childhood. Memories push me to whip up something bright and fresh.
That is how I landed on making Zucchini corn fritters with jalapeno and feta today. I love that name rolling off the tongue. It sounds fun and it feels fun to cook too. I get to mingle sweet corn with spicy jalapeno and tangy feta in one batter.
First I warm up a skillet for a quick sauté of my chopped onions and shredded zucchini. This step draws out moisture and softens the lead vegetable so the batter stays thick. The corn kernels still stay plump and juicy.
Then I stir in crumbled feta and just enough egg to bind the mix. I shape small disks and slide them onto a hot pan. Later I give them a broil finish under the oven broiler to crisp the edges extra fast.
Every batch shows off golden specks of corn and flecks of green jalapeno. My kids peek in and ask for one more. It feels like little bites of summer in every mouthful.
This recipe has some twists Ive learned over time. You can swap the feta for another cheese if wished. You can use a pinch of smoked paprika or throw in a handful of fresh herbs. It all still tastes like these fritters came from a home full of flavor.
Reasons your crew will cheer this treat
- Crunch meets cream each bite gives you crisp edges from the broil finish and a creamy pop from feta crumbles
- Easy to tweak you can swap zucchini for shredded summer squash or add a splash of hot sauce for more heat
- Kid friendly fun the fritter shape and playful color make them a dinner plate winner
- Double duty veg this snack sneaks in a lead vegetable plus a heap of sweet corn all in one
- Fast on weeknights you can be serving them in under thirty minutes with that quick sauté trick
- Party pleaser guests dip them in yogurt or salsa and cant stop reaching for more
Ingredient roll call for Zucchini corn fritters with jalapeno and feta
- Zucchini two medium sized ones grated and gently squeezed to remove extra liquid
- Corn kernels one cup fresh or thawed frozen for sweet pops in every bite
- Egg one large lightly beaten to help bind the batter
- All purpose flour half cup to give structure and hold it all together
- Feta cheese three quarter cup crumbled for a tangy flavor contrast
- Jalapeno one seeded finely chopped adjust seeds if you like more kick
- Scallion two thinly sliced for fresh onion notes
- Salt and pepper to taste so the flavors really shine through
- Olive oil two tablespoons for that golden sear
These ingredients come together in a bowl and skim across a hot pan. You can gather them in just a few minutes. The most fun part is the mixing and forming those little patties.
Stirring in the corn and feta feels almost like painting with flavor. The zucchini and scallion add green flecks that pop against the golden edges. It smells so good before you even take a bite.
Speed cooking plan step by step
When I need a fast dinner I follow this plan and it never fails. The numbers match the order but you can tweak as you go along.
- Prep vegetables Grate the zucchini and squeeze it in a clean towel to drain moisture. Chop the jalapeno and slice the scallion.
- Toast corn Heat one teaspoon of oil in a pan add the corn kernels and cook two minutes just until they shine.
- Toss dry mix In a bowl stir the flour salt and pepper then scatter in the diced scallion.
- Combine wet mix Beat the egg in a separate bowl then fold in the squeezed zucchini and toasted corn.
- Stir in cheese and spice Add the crumbled feta and jalapeno pieces then give a gentle stir until things stick together.
- Heat the skillet Warm two tablespoons of oil until it shimmers then reduce to medium heat for a consistent cook.
- Form fritters Scoop two tablespoons of batter press slightly then pat into flattened rounds right over the bowl.
- Pan fry Slide each fritter into the pan cook three minutes per side until golden brown and fragrant.
- Broil finish Slide pan under the grill setting in your oven for one to two minutes to crisp the edges up extra quick.
Every step moves fast so the zucchini stays fresh and the corn does not get soggy. That quick sauté and broil finish take the texture to the next level.
If you need more hands free time you can start heating the skillet while you mix ingredients. That overlap saves three to four minutes on the clock.
Shortcut corner with clever hacks
- Use frozen grated zucchini Thaw and press between towels to save on prep time
- Swap breadcrumbs for flour If you do not have flour toss in plain breadcrumbs for a chewy bite
- Cheese mix Stir in a bit of shredded mozzarella with the feta for extra gooey pull
- Air fry instead Spray your basket and cook at 375 degrees in that gadget for a lighter crisp
- Blend herbs in oil Drizzle a mix of parsley garlic and olive oil over the cooked fritters for a green boost
These tips help you tailor the fritters to what you have on hand. The shortcut corner is perfect when time slips away.
First bite adventure
I remember breaking into my first fritter and hearing that gentle crack. Steam billowed up toward the ceiling and I could not wait to taste the soft center.
The sweet corn and green pepper heat from the jalapeno danced on my tongue. I got a creamy hint of feta in the middle and that carried me right back to my grandma’s kitchen.
My son snatched one off the plate before I could reach it and gave me a cheeky grin. He declared it was better than popcorn for movie night.
That crunch and cream is what keeps me coming back for a cooking encore every time.
Leftover remix ideas
When these fritters stick around beyond dinner they become tomorrow’s workhorse at lunch. I tuck them into a pita with shredded lettuce and a smear of Greek yogurt.
You can also chop them up to scatter on top of a green salad. The little squares add color and chew that pairs well with olive oil dressings.
Press them flat and toast in a sandwich press between slices of sourdough bread. Add melty cheese and tomato for a panini style upgrade.
For breakfast I crumble leftover fritters into eggs as they scramble. It becomes a veggie packed scramble without any extra chopping.
Final thoughts plus common questions
These Zucchini corn fritters with jalapeno and feta have become a staple in my kitchen rotation. The mix of textures bright flavors and simple steps make them unforgettable.
What if my zucchini is too watery
Make sure to grate and squeeze as much water out as you can. Press gently in a towel then stir in the flour right after to trap any extra moisture.
Can I freeze shaped fritters raw
Yes you can arrange them on a tray and freeze solid. Then store in a bag and cook from frozen adding an extra minute to the pan fry step.
What dipping sauce goes best
I love a simple yogurt mix with lemon juice garlic and fresh dill. A mild salsa works well too adding another layer of zing.
I hope you give these fritters a try soon. They brighten up any table and turn zucchini into a crowd pleaser.
Zucchini Corn Fritters With Jalapeño And Feta
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.
