Crispy Zucchini and Corn Fritters

Steps

1. 1

   Place a paper towel on a large plate and set the plate aside for draining the cooked fritters.

2. 2

   Place a small colander over a medium bowl. Toss the coarsely grated zucchini with ½ teaspoon of the salt, then place it in the colander to sweat for 10 minutes.

   Start 10-minute timer
3. 3

   Wrap the zucchini in a kitchen towel or paper towel and squeeze it dry, removing as much excess moisture as possible.

4. 4

   In a medium bowl, whisk together the whole wheat flour, baking powder, dried basil, garlic powder, remaining ½ teaspoon salt, and black pepper.

5. 5

   Add the egg, milk, drained zucchini, corn, and grated Parmesan to the flour mixture. Whisk just until combined; do not overmix.

6. 6

   For the skillet method, add 2–3 tablespoons of vegetable oil or olive oil to a large skillet and warm it over medium heat.

7. 7

   Once the oil is hot, use a ¼-cup measuring cup to portion the fritter batter into the skillet.

8. 8

   Cook the fritters for 2–3 minutes, or until their undersides begin to turn golden brown.

   Start 3-minute timer
9. 9

   Using a spatula, flip the fritters and gently press them down to flatten them. Cook for another 2–3 minutes, until cooked through.

   Start 3-minute timer
10. 10

    Transfer the cooked fritters to a wire rack or the prepared paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

11. 11

    Garnish the fritters with the chopped fresh basil, if using.

12. 12

    For the air fryer method, place heaping tablespoonfuls of batter in the air fryer and use the back of a spoon to flatten them slightly.

13. 13

    Depending on the size of the air fryer, cook 2–4 fritters at a time at 375°F (190 °C) for 10 minutes, until cooked through and golden and crispy on the outside.

    Start 10-minute timer