Well... yesterday I made some corn casserole and today I made some chocolate zucchini muffins, so after these culinary adventures I found myself with leftover corn casserole and leftover zucchini... what's a girl to do? Well, this girl decided to channel her inner southern lady and fry up some corn & zucchini fritters, that's right I tell ya!
I make these zucchini cakes all the time - but since I had leftover corn casserole - I threw that in too. It was tasty! So, I wrote up this recipe assuming you didn't have my casserole on hand and modified it for any kind of cooked corn. If for some reason you actually have my casserole stashed in the fridge, just eliminate the milk and dump it in.
This is one of those recipes that you don't have to measure exactly. It's not about the measurement, but about the consistency of the cake "batter". Don't be afraid to adjust the milk, or add additional egg whites if you need more moisture... or increase the bread crumbs if the batter is too wet. Truth be told, I don't measure anything when I make these... I just wing it. The worst that happens is they fall apart when frying. Ultimately, you should be able to shape it into a golf-ball-size ball and flatten it into a patty. Oh, don't be scared... give it a whirl.
Zucchini & Corn Cakes
- 1 medium-large zucchini, grated and drained
- 1/3 cup parmesan cheese
- 1/2 cup Italian bread crumbs
- 1 egg
- 1/2 cup drained corn
- 1/4 cup milk (may not use all)
- salt and pepper to taste
- olive oil for frying
Grate your zucchini into a bowl and squeeze as much moisture out of it as possible. Drain your corn and add it to the zucchini. Mix in the egg, parmesan cheese and bread crumbs to start. Salt and pepper to your particular tastes. Pour in enough milk to help the batter hold together. If your batter gets wet, add in more breadcrumbs and/or parmesan cheese until it binds together. Form your batter into about 7 or 8 golf-ball-sized balls.
Cover the bottom of a skillet with olive oil and heat oil. Drop balls of batter into oil and flatten out with the back of a spatula into patty form. Cook until browned on each side - about 2-3 minutes per side. Remove from skillet and drain on paper towels before serving.Tastes great with a little ranch dressing!
NOTE: I had a small problem with the loose corn popping in the oil and flying all over my kitchen. If you're fritters are a little heavy on the corn, you may want to fish any loose kernels out of the oil in the pan before they get pop-worthy. Or you could just wear goggles and watch the show... it's up to you!