Summer Squash Corn Fritters (Printable Version)

Crispy fritters with squash, corn, and fresh herbs, perfect for enjoying vibrant summer produce.

# What You'll Need:

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01 - 2 cups grated summer squash (such as zucchini or yellow squash), excess moisture squeezed out
02 - 1 cup fresh corn kernels (from about 2 ears)
03 - 2 large eggs
04 - 3/4 cup all-purpose flour
05 - 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
08 - 2 tablespoons vegetable oil, for frying

# Directions:

01 - Place grated summer squash in a clean kitchen towel and squeeze to remove as much liquid as possible. Transfer to a large mixing bowl.
02 - Add corn kernels, chopped herbs, flour, eggs, salt, and black pepper to the bowl. Mix thoroughly until a cohesive batter forms.
03 - Heat vegetable oil in a large skillet over medium heat until shimmering.
04 - For each fritter, scoop about 2 tablespoons of batter into the skillet, flattening gently with a spatula.
05 - Fry fritters for 3 to 4 minutes per side, or until crisp and golden brown. Transfer to a paper towel–lined plate to drain.
06 - Serve warm, garnished with additional fresh herbs if desired.

# Additional Tips::

01 -
  • Simple ingredients you already have in your pantry
  • Comes together in under thirty minutes
  • Perfect way to use a big crop of summer squash and sweet corn
  • Family friendly everyone asks for seconds
02 -
  • Packed with vegetables for a lighter texture
  • Works for breakfast lunch or a savory snack
  • Fritters taste great cold and make easy leftovers
03 -
  • Always squeeze the squash very well so the fritters crisp up If you see a lot of liquid pooling in your bowl add extra flour one tablespoon at a time
  • Test a mini fritter before frying the whole batch to check seasoning and texture Trust your eyes when frying and let the edges get deeply golden before flipping for the best crunch

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