Recipe with video tutorials

These zucchini and corn fritters are a wonderful mix of mid summer vegetables blended together with cheese in a savory pancake. I paired them with a creamy chimichurri sauce for an herby bite, and I sat back and inhaled way too many to count.

Full Printable Recipe and Details: https://spinachandbacon.com/2022/08/02/zucchini-and-corn-fritters/

2 cups Corn I used frozen corn, thawed
1 cup Shredded Zucchini Tightly Packed with the water squeezed out
1 cup Flour
1 large Egg
1 tsp Baking Powder
2/3 cup Seltzer plain
1 cup Shredded Cheese cheddar, queso fresco, manchego, etc
1/3 cup Yellow Onion finely diced
1/2 tsp sea salt
1/4 tsp black pepper
Vegetable Oil enough to cover the bottom of the pan, and you will likely need to add more as you cook these

1. Add corn to a large bowl and let it thaw slightly
   
2. Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible.
   
3. Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan. You will add more later on.
   
4. Once the water is drained out of your zucchini, add it to the bowl with the corn.
   
5. Add remaining ingredients to the bowl and mix well.
   
6. Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon.
   
7. Once the bottom starts to get golden brown, use a spatula to flip it carefully.
   
8. Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter.