Ingredients
- 3 cups zucchini grated (about 2 large zucchini)
- 2/3 cup onion diced
- 3/4 teaspoon salt divided
- 1 large ear fresh corn
- 1/3 cup mozzarella cheese grated
- 1/3 cup Parmesan cheese grated
- 6 tablespoons fresh parsley minced
- 1/2 tablespoon garlic minced
- 1/2 teaspoon lemon zest
- 1/2 cup all-purpose or gluten-free flour
- 1 teaspoon baking powder
- 1 large egg whisked
- avocado oil for frying
Instructions
- Place the grated zucchini and onion on a large kitchen towel and sprinkle with 1/2 teaspoon of salt. Let sit while you prep the other ingredients (let it sit for at least 10 minutes.)
- Use a sharp knife to cut the kernels off the corn and place into a large bowl.
- Add in the cheese, parsley, garlic, and lemon zest.
- Wrap the zucchini and onion in the kitchen towel and wring out as much water as you can. Put some muscle into it, because the more water you get out, the crispier the fritters will be.
- Add the zucchini mixture into the bowl and stir.
- In a small bowl, stir together the flour and baking powder, then stir into the zucchini mixture. Stir in the egg until well combined.
- In a large frying pan, heat a thin layer of oil on medium heat. When hot, drop in the batter in 1/4 cup scoops, using the spoon to press down into 1/3-inch thick fritters.
- Cook until golden brown and crispy, about 3 to 4 minutes per side. Flip and cook the other side for another 3 to 4 minutes. Transfer to a paper towel-lined plate and blot off excess oil before serving.
