Zucchini Corn Fritters
What very strange times we are all living in currently! I hope you’re all staying safe in your bubbles.
This week I wanted to share this Zucchini Corn Fritter recipe while some of you have the time to play in the kitchen.
When all of this started, I had the overwhelming urge to cook and bake recipes that I had as a child. Possibly a form of comfort in these uncertain times, I craved nostalgic dishes that my Mom would make while growing up.
If you’re anything like the standard South African child, your parents would have had countless ‘braai’s’ or barbecue’s with family and friends, at every possible opportunity!
Growing up on the farm, we had a large braai area – one that I can remember so clearly. Dad would make a roaring fire which meant it’d be ages until it settled to coals suitable for cooking. This would leave my mom loads of time to prepare the side dishes, and us kids time to play around.
So many dishes would accompany the braai – standard ones being potato bake (my mom made the BEST potato bake), a tomato and onion cooked mixture/gravy, and often sweet corn (creamed corn) sometimes it’d be in a bread form. But the taste of creamed corn always takes me right back to these times.
Nostalgic Memories
These nostalgic feelings inspired me to play with around with sweetcorn (creamed corn). To take me back to those happy memories!
Maybe it’s because I miss my Mom – and you know when something unsettling happens in life you instantly turn to your parents. Wish I was closer to my family right now!
Maybe it’s because I miss my Dad so deeply – it brings me to subtle tears most nights. I still can’t believe he’s gone…
Maybe it’s just a meal I haven’t had in long long time, that brings back happy memories of being safe and care free. Possibly a combination of all the above.
These fritters aren’t particularly super healthy, I’ll admit it, but they are delicious! While I’m still on the fence when it comes to corn – this nostalgic recipe ingredient had to be used! They turned out quite delicious!
I suppose, if you could find a way to make creamed corn yourself, without all the additives and additional unhealthy ingredients they put into it these days, you’d win with this recipe.
If I do consume corn it’s generally a non-gmo, organic version, but what the hell! We’re in a freaking global pandemic right? Throw caution to the wind and enjoy a trip down memory lane!
- 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
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Wash and grate the zucchini. Open the creamed corn and get out an egg (no need to whisk).
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Add all ingredients into a medium/large mixing bowl, and mix until all combined.
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Heat up oil in the frying pan to a medium/high.
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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.
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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.
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Fry on the other side until a crisp underneath has forms and the fritter is cooked through.
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Do this repeatedly until the mixture is finnished. I found this mixture to make 6-7 fritters.
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Serve with your choice of garnish or as a side to a main meal.
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.
I hope you enjoy this recipe, even if you just swoon over the beautiful photos! Turns out fritters are rather photogenic.
