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Zucchini Corn Fritters

Course Dinner, Lunch, Side Dish, Snack
Cuisine Low Gluten
Prep Time 10 minutes
Cook Time 10 minutes
Author Wellness with Taryn

Ingredients

  • 1 cup Raw Zucchini - Grated
  • 1 can Creamed Corn - Organic if possible
  • 1/2 cup Brown Rice Flour
  • 1 Egg - Sourced locally
  • 1/2 tsp Salt - Of your preference
  • 1/4 tsp Smoked Paprika
  • 2-3 Tbs Olive Oil - For frying

Instructions

  1. Wash and grate the zucchini. Open the creamed corn and get out an egg (no need to whisk).

  2. Add all ingredients into a medium/large mixing bowl, and mix until all combined.

  3. Heat up oil in the frying pan to a medium/high.

  4. Spoon a tablespoon of the fritter mixture into the oil. Try not to make the fritters too big or else they won't cook through properly. I found using a large tablespoon of mixture works best.

  5. Allow the mixture to cook and slowly reduce the heat to medium. Once a crisp underside has formed, use two spatula's to flip the fritter over. The fritters hold well but they can be delicate so flip them carefully.

  6. Fry on the other side until a crisp underneath has forms and the fritter is cooked through.

  7. Do this repeatedly until the mixture is finnished. I found this mixture to make 6-7 fritters.

  8. Serve with your choice of garnish or as a side to a main meal.

Recipe Notes

Use Organic wherever you can. Try support your local farmers. If you can find a healthier version of creamed corn that's great! This recipe isn't gluten free as the creamed corn does contain wheat. If you try to make your own creamed corn, without gluten, it'd be a gluten free recipe.