Sweet Corn and Zucchini Fritter Cakes is the perfect end to Summer. There is nothing I love more about this time of year than sweet corn and squash. Make these for any special side dish or even smaller cakes to serve for appetizers. They’re perfect on their own or even with a little honey dipping sauce.
As Summer is officially coming to a close there is nothing I love more about this time of year than sweet corn and squash. Along with the fact that football is back, chilly mornings, and Pumpkin Spice Lattes.
I’m so in love with everything Fall, including these golden babies were used as the vessel to one of my brunch Eggs Benedict. It’s a crispy and delicious substitute to the ol’ English muffin. Needless to say it was one of the finer Sunday brunches we’ve created.
Sweet Corn and Zucchini Fritter Cakes
Ingredients
- 4 ears Sweet Yellow Corn
- 2 tablespoons Olive Oil
- 1 whole Sweet Onion, chopped
- 2 cloves Garlic, minced or grated
- 2 whole Zucchinis, shredded
- 1 cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon each Kosher Salt and Ground Black Pepper
- 2 whole Eggs, beaten
- 1/2 cup Whole Milk
- 1 cup Parmesan Cheese, shredded
- 2 tablespoons Canola Oil
- Chives, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F. Place the husked ears of corn on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 minutes. Remove and set aside to cool. Once cooled enough to handle cut the kernels off the cob and set aside.
- Step 2 Meanwhile heat 2 tablespoons of olive oil in a medium size pan over medium high heat. Add the chopped onion and saute until tender and translucent, about 8 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. Turn heat off and set aside.
- Step 3 In a large bowl mix together flour, baking powder, smoked paprika, salt and pepper. Add the shredded zucchini, sweet corn kernels, sauteed onions and garlic. Mix well. Add the eggs, milk, and parmesan. Mix until just combined.
- Step 4 In a large skillet, heat the canola oil over medium heat. Work in batches using a 1/3 cup scoop and pour batter into the pan to form into cakes. Cook for 3 – 5 minutes per side or until golden brown. Use a spatula and carefully flip the cakes to the other side. Remove to a paper towel lined sheet pan. Repeat until batter is all gone. Depending on the size it should make about 15 good sized fritter cakes. Garnish with chopped chives. Serve immediately.
In a large bowl mix together flour, baking powder, smoked paprika, salt and pepper. Add the shredded zucchini, sweet corn kernels, sauteed onions and garlic. Mix well. Add the eggs, milk, and parmesan. Mix until just combined.
In a large skillet, heat the canola oil over medium heat. Work in batches using a 1/3 cup scoop and pour batter into the pan to form into cakes. Cook for 3 – 5 minutes per side or until golden brown.
Use a spatula and carefully flip the cakes to the other side. Remove to a paper towel lined sheet pan. Repeat until batter is all gone. Depending on the size it should make about 15 good sized fritter cakes. Garnish with chives. Serve immediately.
Savor and Enjoy!
Never thought to put an egg on top of my corn fritters. Great idea. Sounds delicious!
I love zucchini and these fritters look amazing! Do you drain zucchini before adding to the mixture? Came across the picture on Pinterest and pinned!
Hi Mira,
No need to drain the zucchini, it’s a wet batter, almost the consistency of pancake batter. The flour soaks up a lot of the moisture. I highly recommend this recipe it was delicious! Enjoy!