Go Back
Homemade Crispy Zucchini & Corn Fritters (Lime Crema) recipe photo
Print Recipe Save it for later

Crispy Zucchini & Corn Fritters (Lime Crema)

These Crispy Zucchini & Corn Fritters with tangy lime crema are bursting with fresh summer flavors and perfect crunch. A quick, versatile snack or light meal you'll love!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 medium zucchinis grated
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup Parmesan cheese grated
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • vegetable oil for frying
  • 1/2 cup sour cream
  • 1 lime juice and zest of
  • 1 tablespoon fresh cilantro chopped

Instructions

  • Grate zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy fritters.
  • In a large mixing bowl, combine grated zucchini, corn kernels, all-purpose flour, cornmeal, grated Parmesan cheese, baking powder, garlic powder, salt, and pepper. Crack in eggs and mix until thick batter forms.
  • Pour vegetable oil into a large skillet to about 1/4 inch depth. Heat over medium-high until shimmering but not smoking.
  • Scoop portions of batter into hot oil. Flatten slightly with spatula. Fry 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.
  • Remove fritters and place on paper towel-lined plate to drain excess oil. Keep warm in a low oven while frying remaining batter.
  • In a small bowl, mix sour cream, lime juice and zest, and chopped cilantro to make lime crema.
  • Serve fritters hot with lime crema on top or on the side. Enjoy as a snack, appetizer, or with fresh salad or grilled meats.

Equipment

  • Box Grater
  • Food Processor
  • Large Mixing Bowl
  • Large Skillet
  • Spatula
  • Paper Towels
  • Small Bowl

Notes

  • Ensure to squeeze out zucchini moisture well for crispy fritters.
  • Use a combination of cornmeal and flour for best texture.
  • Don’t overcrowd the pan while frying to keep oil temperature steady.
  • For extra crispiness, place cooked fritters on a wire rack instead of paper towels.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat in oven for best texture.