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Pesto Zucchini and Corn Fritters

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Crispy and savory fritters made with fresh zucchini, sweet corn, and herby pesto – perfect as a snack, appetizer, or light meal.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped scallions
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for frying)

Instructions

  1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  2. In a large bowl, combine the grated zucchini, corn, pesto, Parmesan, eggs, flour, scallions, salt, and pepper. Mix until well combined.
  3. Heat olive oil in a large skillet over medium heat.
  4. Scoop about 1/4 cup of the mixture per fritter into the skillet, flattening slightly with a spatula.
  5. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
  6. Remove from skillet and drain on paper towels. Serve warm with your favorite dipping sauce or extra pesto.

Notes

  • Make sure to remove as much moisture from the zucchini as possible to avoid soggy fritters.
  • You can use store-bought or homemade pesto.
  • Fritters can be made ahead and reheated in the oven for crispiness.

Nutrition

Keywords: pesto zucchini fritters, corn fritters, vegetarian appetizer, summer recipe

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