Mexican Zucchini Corn Fritters
Golden fritters with zucchini, corn, egg, cilantro, cumin, paprika, lime, and a crisp pan-fried edge.
Instructions
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Grate the zucchini and squeeze out as much liquid as possible.
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Mix the zucchini with the corn, eggs, flour, cilantro, cumin, paprika, lime juice, and salt.
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Let the batter rest briefly so the flour can hydrate.
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Heat the olive oil in a nonstick pan over medium heat.
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Spoon small mounds of batter into the pan and flatten them gently.
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Cook until the bottoms are golden and firm.
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Flip and cook the second side until golden.
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Serve warm with extra lime.
Tips
Squeezing zucchini well is the key to crisp fritters.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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