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Corn and Zucchini Fritters

  • Author: Meagan


Tuesday’s dinner was a plate of these, borrowed from Everyday Food, and some marvelous deer sausage given to Brock by a fellow at work.  The fritters were great on their own, but I’m always a sucker for anything that serves as a conduit for goat cheese.  Wednesday the girls and I went out and Thursday we had some quick leftovers after swimming – the plan is to try a few new recipes this weekend though so hopefully everything will turn out as well as this week seemed to.



Corn and Zucchini Fritters

2 cans (12 oz/341 mL) kernel corn, drained, or about 4 cups of corn from 4 to 5 cobs

1 medium zucchini, diced small

1/2 onion, finely diced

salt and freshly ground pepper to taste

1/2 c. cornmeal

3 eggs, beaten lightly

goat cheese for serving


In a large skillet, saute together the corn, zucchini and onion in a bit of olive oil until the vegetables have softened, and season lightly with the salt and pepper.  Allow the vegetables to cool for a few minutes before proceeding.

Transfer all to a large bowl and toss with the cornmeal, then add in the eggs and stir well.  Wipe out the skillet and heat it up again with a bit of olive oil, then cook the fritters in batches making each one as big as you’d like (mine were about a half cup in size).  Cook a few minutes per side and then transfer them to a plate when they’re done, the egg should serve to hold them together nicely.  Serve sprinkled with goat cheese.  Enjoy!

  • Category: Corn, Zucchini, Pancakes


From Meagan's Kitchen

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