Zucchini Fritters with Tomato Corn Salsa

Zucchini fritters!!! With tomato and corn salsa!!!

Yes, I am super happy to be bringing you this fun little number today. As evidenced by the boatload of exclamation points all up there. Although, let’s be real, I am definitely an exclamation point user on the regular, so that’s not really anything new, huh?

Perfectly crisp and fresh, these zucchini fritters are so fun for summer! Topped with yogurt and a simple tomato corn salsa!

Now, I meant to get these fritters shared with you earlier in the season, but, well, clearly that didn’t happen. However! Everything’s A-Okay because you definitely still have plenty of time to make these before summer officially comes to a close.

On that topic, I still kinda sorta can’t believe that Labor Day weekend is pretty much just around the corner. Like, how did this happen? But then, I also feel like I’ve had plenty of time to really savor the season. It’s a total conundrum I tell you!

But what is not a conundrum? Whether or not you should make these fritters! <— Smooth transition right there, yes?

Perfectly crispy and totally fresh, they are a bit hard to turn down. Especially since they also happen to be super simple, just plain ol’ fun AND are of course packed with zucchini! And with that easy tomato corn salsa for topping? You better believe that I am completely smitten.

{Side note – these fritters are sort of a mash-up of two of my other favorite easy summer recipes – these corn fritters with tomato avocado salsa and this fresh corn and tomato open-faced sandwich. Which I’m thinking you also want to make before the end of the season. Oh goodness – too many delicious recipes, too little time!}

Fresh, simple and packed with flavor, these zucchini fritters make for a perfect summer meal! Topped with an easy tomato corn salsa!

So, let’s move along to a few tips & tricks for the recipe.

  1. A large cookie or muffin scoop is your best friend when it comes to scooping the batter into the skillet. Makes the process super easy and all your fritters will be the same size.
  2. As for that batter, I am quite partial to the combo of the cornmeal and the white whole wheat flour. But all-purpose flour would absolutely work in a pinch.
  3. To keep these fritters dairy free, be sure to use dairy free yogurt!
  4. Along those lines, the yogurt is not totally necessary for serving. However, I find that I love the touch of creamy texture paired with the crisp fritters and the fresh salsa.

And with that, we’re off! Another week to enjoy all the goodness that summer has to offer. Zucchini fritters most DEFINITELY included!

These simple zucchini fritters are healthy, fresh and perfect for the season! Topped with yogurt and a tomato corn salsa!

Yield: 8 to 9 fritters

Zucchini Fritters with Tomato Corn Salsa

Prep Time:20 minutes

Cook Time:20 minutes

Total Time:40 minutes

Perfectly crisp and fresh, these zucchini fritters are so fun for summer! Topped with yogurt and a simple tomato corn salsa!

Ingredients:

For the fritters:

  • 1 cup fine ground yellow cornmeal
  • ¾ cup white whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 2 medium-large zucchini, grated
  • 1 large egg, lightly beaten
  • ¾ cup milk of choice (I use unsweetened plain almond milk)
  • ¼ cup minced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • about 2 to 3 tablespoons olive oil, divided

For the salsa / serving:

  • 1 pint cherry tomatoes, halved
  • 2 medium ears fresh corn, kernels removed
  • ¼ cup minced red onion
  • 2 to 3 teaspoons olive oil
  • ¼ teaspoon fine sea salt
  • pinch of pepper
  • plain yogurt of choice, for serving
  • chopped fresh basil, for serving

Directions:

For the fritters:

  1. Whisk together the cornmeal, flour, baking powder, salt and pepper in a large bowl. Set aside.
  2. Place the grated zucchini in a clean dish towel and squeeze really well to remove as much excess moisture as possible. Use your fingers to break up the zucchini a bit, then measure out 1 ½ cups to use in the recipe (any extra can be discarded or saved for something else).
  3. Add the 1 ½ cups zucchini to the bowl with the cornmeal, along with the egg, milk, red onion, garlic and lemon zest. Mix until combined and a thick batter forms.
  4. Add 1 ½ tablespoons of the olive oil to a large nonstick skillet set over medium heat. When hot, scoop about a ¼ cup of the batter and drop into the pan, adding as many as will comfortably fit. Use a spatula to flatten the tops of the fritters slightly. Cook for about 3 to 4 minutes per side, until golden brown and crisp. Remove the fritters to a paper-towel lined plate. Repeat with all the remaining batter (I do two batches in my skillet but this may vary slightly. If your skillet still has a good amount of oil after the first batch, you can just add slightly more oil to the pan if needed. If it’s really dry, add another 1 ½ tablespoons like at the beginning! Use your judgment here.).

For the salsa / serving:

  1. Add the tomatoes, corn, red onion, olive oil, salt and pepper to a medium bowl and toss until combined. Taste and adjust any of the flavors as desired.
  2. To serve, place a fritter on a plate. Top with a dollop of plain yogurt, then some of the salsa. Sprinkle with fresh basil and serve immediately.

Cook Nourish Bliss

Looking for more healthy summer recipe ideas? Be sure to check out the dish I created for Oh My Veggies!

Grab it here! —> Vegetarian Broccoli Salad with Coconut Bacon

Vegetarian Broccoli Salad with Coconut Bacon