Ingredients:
- 2 cups (250g) zucchini, grated
- 1 ½ cups (225g) sweet corn, fresh or frozen/thawed
- ¼ cup (15g) red onion, finely minced
- 2 scallions (10g), thinly sliced
- ½ cup (65g) all-purpose flour
- 1 tsp (5g) baking powder
- 2 large eggs, beaten
- 1 tbsp (15ml) olive oil
- 1-2 tbsp olive oil, for frying
- ½ tsp (3g) garlic powder
- ½ tsp (3g) smoked paprika
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) cracked black pepper
Instructions:
- Grate the zucchini using the large holes of a box grater. Place the shreds into a kitchen towel and squeeze firmly over the sink for 30 seconds to remove excess water.
- In a large bowl, toss the squeezed zucchini with the sweet corn, minced red onion, and scallions.
- Sprinkle the flour, baking powder, garlic powder, smoked paprika, salt, and pepper over the vegetables. Toss until evenly coated.
- Pour in the beaten eggs and 1 tablespoon of olive oil. Stir gently until a thick, cohesive batter forms that clings to the vegetables.
- Heat 1-2 tablespoons of oil in a skillet over medium heat until shimmering.
- Scoop about 2 tablespoons of batter per fritter into the pan, flattening slightly with the back of the spoon.
- Fry for 3-4 minutes per side until the edges are mahogany-colored and the center feels firm to the touch.
- Transfer to a plate lined with paper towels to remove any residual oil.