Corn Fritters with Spicy Zucchini Salsa (2024)

1 1/2 cups cherry tomatoes, halved lengthwise

1 1/2 cups diced zucchini

1 medium red onion, diced, divided

3 large cloves garlic, finely chopped

1 jalapeño chile, seeded and diced

1/2 teaspoon sea salt, divided

1 1/2 tablespoons extra-virgin olive oil

Olive oil cooking spray

1/2 cup chopped cilantro, divided

2 tablespoons fresh lime juice, divided

1 cup all-purpose flour

1/2 teaspoon ground cumin

1/4 teaspoon baking powder

1 egg

2 cups corn kernels (thawed if frozen)

Per serving: 279 calories

8 g fat

1 g saturated fat

47 g carbohydrate

5 g fiber

9 g protein

#### Nutritional analysis provided by Self

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Reviews (24)

• Delicious. Only change I would make is using sweeter corn or adding a little sugar to the batter.

  • Esther

  • 7/27/2023

• I made this to RECIPE specs. Corn fritters are spot on. Make sure to use a real 1\4 c measure. Flatten seriously to 3.5 or 4 inches. One corn layer deep for the five minute per side. On my gas burner stove large burner cooked very well at medium. in a min stick pan. I did use olive oil (not EVO) instead of spray I liked the browning better I wiped out pan after batch two. For the salsa I tried after just one T of lime juice.I tested with fritter since corn is.so sweet. (Whoever said three ears thank you it was.perfect). I Added another. Then added another. Three was a bit too much. Added a pinch of sugar. thought if I'd I used two I would add a balsamic reduction drizzle but that is just fussy. My jalapeno was not very spicy I would add more to taste. I used roast option on my oven. I ignored tomaro and zucchini and focused on how brown the onions were roasted to my preference. Took about 40 minutes for a full level sheet pan. Husband said no changes once I served.

  • Grandier

  • Seattle wa

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    Kohlrabi Noodle Stir-Fry

  • 7/25/2020

• Great success. Made as instructed and came out really well. Had bacon on the side for a delicious brunch.

  • fuzzyvagin*

  • Amsterdam

  • 8/26/2017

• I've made the fritters with regular flour, corn flour and gluten free flour. All work well if the liquid is adjusted accordingly. Spice it up as you please, although my preference is for chilli sauce on the side. The salsa is delicious and goes with so many other dishes. It's a favourite go to and there are never any leftovers.

  • janejetson

  • Sydney, Australia

  • 2/24/2017

• Loved this recipe! After making it the first time, I went back and reduced the cumin (I'm not a big fan) and used chili powder and garlic. It was fantastic! Raves from the guests. Another time I served them as a side dish and just spread butter over them. Again, big hit.

  • kendracat

  • North Texas

  • 7/16/2016

• Great recipe! I am not a great fan of cumin so I went back and make the fritters with chili powder instead. Also, instead of the main dish, I made the Fritters as a vegetable side dish and just added butter. What a hit! I would Definitely make them again!

  • kendracat

  • North Texas

  • 7/16/2016

• These were delicious...my 6 yr old son went from "I don't want these" to "can I have another one?" I followed others suggestions...roasted corn on grill, added som (not sure how much..somewhere Btwn 1/2 and 1 tsp) chile powder. Popped them in a warm oven on cookie sheet with foil and paper towel until ready to serve. Cooked the zucchini tomato succotash much longer, then layer down in platter, and set corn fritters on top. Super yum. Also 3 ears worth was spot on!

  • iandlmom

  • Chicago

  • 7/3/2016

• Made this for the first time. I followed the reviews, and added more spice and roasted the corn. The salsa turned out great. I had it in the oven much longer than the recipie suggest. I also used less flour and added one extra egg. Wonderful taste, we all loved it(:

  • kolbein9

  • Norway

  • 4/22/2014

• Delicious. Made with a fresh tomato salsa with cilantro, red onion and lime juice, the entire thing came together in about 10 minutes.

  • Rachel185

  • Philadelphia, PA

  • 4/13/2014

• This salsa was beautiful. To the fritters I added some extra spice and jalapenos, I also deep fried them, awesome. I can't wait until corn season comes back around.

  • girlchef1

  • maine

  • 10/11/2013

• Delicious and easy! I cooked the salsa veggies twice as long as recommended which helped with the soupiness others complained about. Fritters could take a bit more kick if that's your thing. I also roasted the fresh corn kernels with oil salt & pepper and this added flavor to the end product. Next time I'll roast the whole cob, husk and all, to get rid of the silks. I made ahead and reheated - it was fine, but the fritters taste much better fresh.

  • tomcotter

  • Portland, OR

  • 9/22/2013

• I brought these to a dinner tonight and they were a big hit. After reading the reviews, I added 1 tsp chili powder, 1 tsp cumin, dash cayenne, scant 1 tsp garlic powder, 2 TB chives (actually, scallion greens), zest of 1/2 lime and extra egg white to the corn mixture. I also broiled the corn (3 good-sized ears made exactly 2 cups) with some oil,cumin, S&P to add flavor to the corn. The zucchini/tomato mixture became a bit soupy, even though I increased the temperate to 450 and then to broil, but it still tasted really good. I added a bit more juice and zest from 1/2 lime to the salsa. We ate it at room temperature and it was surprisingly good. Next time I'm going to make it with chipotle aioli as a second option.

  • stillcookin

  • Boston, MA

  • 9/14/2013

• Made this tonight and absolutely loved it

  • Cookingmama2013

  • Hartford, CT

  • 9/13/2013

• Made this tonight and absolutely loved it, will make again and again.

  • Cookingmama2013

  • Hartford, CT

  • 9/13/2013

• I loved them, specially the sauce and they´re so easy to make. My family liked them too.

  • lupitadelap

  • 9/12/2013

TagsFritterAmericanCornVegetableZucchiniSquashCherryStone FruitFruitSideStarterDinnerDairy FreeVegetarianNut FreeFrySummerSelf