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Crispy Corn and Zucchini Fritters with Lime Crema

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These crispy corn and zucchini fritters are quick, easy, and perfect for casual entertaining. Served with a tangy lime crema, they offer a delicious combination of sweet corn, tender zucchini, and a hint of spice.

Ingredients

Scale
  • 2 cups fresh corn kernels (from 3–4 ears) or frozen and thawed
  • 2 medium zucchinis, grated and squeezed dry
  • 1/2 cup all-purpose flour (60g) or almond flour for gluten-free option
  • 2 large eggs, room temperature
  • 3 green onions, finely chopped
  • 1/4 cup fresh cilantro or parsley, chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste (start with 1 teaspoon salt)
  • 3–4 tablespoons olive oil or avocado oil for frying
  • For the Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 fresh lime
  • Zest of half a lime (optional)
  • Pinch of salt

Instructions

  1. Prep the Veggies (10 minutes): Grate 2 medium zucchinis using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Cut kernels off fresh corn cobs or measure thawed frozen corn.
  2. Mix the Batter (5 minutes): In a large bowl, whisk together 1/2 cup all-purpose flour, 2 large eggs, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt, and pepper. Stir in the squeezed zucchini, corn kernels, 3 chopped green onions, and 1/4 cup chopped cilantro or parsley if using. The mixture should hold together but not be overly wet. Add more flour if too loose.
  3. Prepare the Lime Crema (5 minutes): In a small bowl, combine 1/2 cup sour cream or Greek yogurt with the juice and zest of one lime, plus a pinch of salt. Stir until smooth and refrigerate until serving.
  4. Heat the Pan & Fry (10-12 minutes): Heat 3-4 tablespoons of olive or avocado oil over medium heat in your skillet. Once hot, spoon about 2 tablespoons of batter per fritter into the pan, flattening slightly with the back of the spoon. Cook for 3-4 minutes per side until golden and crisp. Don’t overcrowd the pan. Drain on paper towels.
  5. Serve Warm: Plate fritters with a generous dollop of lime crema on top or on the side. Best enjoyed immediately but hold well for a short while if covered.

Notes

Squeeze zucchini dry to prevent sogginess. Use medium heat and test oil temperature with a small drop of batter. Flip fritters carefully when edges look set. Let batter rest 5-10 minutes if needed. Drain fritters on paper towels and keep in a single layer to maintain crispiness. Baking option: bake at 400°F (200°C) for 15 minutes, flipping halfway.

Nutrition

Keywords: corn fritters, zucchini fritters, lime crema, easy fritters, vegetarian, gluten-free option, quick recipe, summer recipe

Find it online: https://perkypan.com/crispy-corn-and-zucchini-fritters-recipe-easy-5-step-guide-with-lime-crema/