Now that its officially corn and zucchini season #FlashbackFriday with these easy, WWFreestyle zero point fritters!
Happy Monday all! I have been waiting for good corn to show up just so I could make these crispy, crunchy, slightly sweet, slightly spicy Zucchini Corn Fritters Recipe. This is a recipe I created last year as a tasty way to use up all the fantastic zucchini’s that we had growing in our garden.
I love corn and I honestly would put it in everything if The Husband didn’t freak out about corn in his food….he likes it on the side, just not IN IT. I realized I had never had a “corn fritter” until one of my friends told me they are one of her favorite things to eat.
I decided to “bulk” them up by adding zucchini, peppers and green onion and then “fried” them in nonstick spray versus oil. I actually think I might add a little cajun seasoning for my next go round.
The best part is because they are veggie based, you get 4 fritters for only 0 WWFreestyle Smartpoints or 2 points+ ~ perfect as a light meal with a salad, an appetizer or a snack.
ZUCCHINI CORN FRITTERS (print it!)
INGREDIENTS
- 2 large eggs
- 2 medium corn on the cob, cut of the cobb
- 2 cups zucchini, grated
- 1 poblano pepper, finely chopped
- 1 small red pepper, finely chopped
- 2 scallions, finely chopped
- 2 Tbsp whole wheat flour
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Dashes of hot sauce, optional
INSTRUCTIONS
1. In a small bowl, beat egg whites until stiff but not glossy; set aside.
2. In a medium bowl, lightly beat egg yolks. Add the corn through hot sauce (if using); thoroughly combine and then fold in egg whites.
3. Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.)
4. Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately.
Makes 16 fritters, 4 per serving, 0 WWFreestyle Smartpoints or 2 points+ a serving
Nutritional information per serving calculated for all ingredients:
Even if you are not a fan of zucchini, you won’t notice it in these fritters.
They are totally corny with a kick if you add a little spice.
For more ideas on how to use up Zucchini ~ check out all the great suggestions you made on my How Do You Use Your Zucc Post!
Thanks again to everyone for all your supportive comments on yesterday’s post. You all are amazing and are the reason I cannot wait to come post each day. I am working on my balance again ~ one thing at a time…today was a great day and tomorrow is going to be even better!
Night all!
I love fritters! My mum used to make them a lot! She raised us vegetarians so she made lots of variations with all different types of vegies. I wish I could remember all the ones she made.
I think I might have to give these a try!
Yum! I don’t think I’ve ever had fritters, but these look amazing!
Hi there, love this blog! Thanks for sharing so much!
I do have a question:
How are you getting 4 fritters are 2 points? Veggies are free, so it seems that it should be 8 for 2 points since the eggs are the only thing that counts since the flour is so minimal.
I ran across this today and thought of you.
http://blogs.babble.com/family-kitchen/2011/07/26/52-ways-to-cook-a-zucchini/?pid=1287#slideshow
That is something I would enjoy eating! I love corn and zucchini!
I love clam fritters. So tasty! I will have to make these though. They look yummy!
I don’t know what else is on the menu for this weekend, but I’m definitely making these!!! Yumm-o!
YUM! I may have to make these this weekend… or this afternoon. I have zucchini, just need some corn. 🙂
YUM! I am totally going to make these! 🙂 thanks!
HI Laura,
The corn, flour and egg all add to the points+. Corn, peas, potatoes and avocado are a few of the veggies/fruits that you have to count the points+ for.
Still a bargain to make these.
Danica
Do you cook the cobs of corn first or cut the corn off raw? Love your blog.
Hi Susan,
I used the corn raw because I like the crisp crunch. If you were to cook it first, just make sure to drain it so that there isn’t any excess liquid.
Danica
Oh my Danica, this recipe is a keeper!!!!! I’ve bookmarked this in the “end of summer” file. Have a great day!!!!
how many cups of corn would you say is in 2 ears?
HI Karina,
I would say about 1 1/2 – 2 cups.
Danica
thanks danica!! i just made these using things I had on hand ( one large red pepper since i didnt have a poblano, egg beaters instead of eggs, and onions instead of scallions) they are so good!!!! they reminded me of Beth’s Zucchini Cakes which are delicious as well (http://bethsjourney.com/new-recipe-zucchini-burgers/). I probably should have drained my zucchini better though cause by the end my mixture was pretty liquidy.
Have you ever made these as all zucchini fritters, with no corn? I bought some wonderful zucchini fritters from the deli at the Whole Foods market but have not been able to find the recipe.
Hi Anthony,
I have not, but, imagine they would be just as delicious. You could add in more zucchini to replace the corn.
Danica
This recipe sounds delicious. I have been looking for something new with zucchini. Love your blog. I am your newest twitter follower
Holy yum…those look delicious! I can’t wait to make them. 🙂
Wow, those fritters look simply amazing!! Thanks, Danica.
Just a question on the flour….whole wheat vs. all-purpose white….any reason you choose whole wheat? Less points? Taste? Thanks!
Hi Kristine,
It’s just what I had on hand – either works.
Danica