I feel like we are in that final stretch of summer where the farm stands and markets are bursting with the best produce, but I know it won’t last for much longer. Instead of panicking (okay I’m panicking a little), I’m taking every single opportunity I get to eat this sweet, perfect summer bounty and incorporating our local produce into every recipe I can. Zucchini and corn were looking plentiful at our farmer’s market last week, so I jumped at the chance to experiment with them and ended up making these tasty fritters. The zucchini gets grated on a box grater and mixed with corn, scallions, egg, flour and parmesan cheese to make a “dough” that gets crisped up in a cast iron skillet. I served them with a tangy lime-sriracha sour cream sauce for dipping, and even used the leftovers the next day to eat with a runny fried egg. Get the full recipe below!

Zucchini Corn Fritters.
Serves: 10 pieces
  • 1 Large Zucchini, grated (about 1.5 cups)
  • 5 Ears of Corn, cut from cob (about 2 cups)
  • 1 Large Clove of Garlic, minced
  • 1 Egg
  • 1 Cup of Flour
  • 3 Tbsp. of Parmesan Cheese
  • 2 Tbsp. of Scallions
  • 1 Tsp of Paprika
  • ¼ Cup of Sour Cream
  • 2 Tsp. of Lime Juice
  • 2 Tsp. of Sriracha
  • Fresh Chives, for garnish
  • Salt and Pepper
  • Olive Oil for cooking
  1. Use a box grater to grate zucchini. Spread the grated zucchini out on a cutting board and lightly salt; let it sit for 5 minutes and then use a paper towel to press down onto the zucchini and absorb excess moisture.
  2. Add the grated zucchini to a large bowl and combine with corn kernels, garlic and egg. Use a fork to break up the egg and combine. Add flour, parmesan cheese, and paprika to the bowl. Season with salt and pepper and continue to stir to combine until a sticky dough-like texture begins to form.
  3. Divide the "dough" into 10 balls and set on a parchment lined baking sheet, chill for about 20 minutes in the refrigerator to help the fritters keep their shape.
  4. While the fritters are chilling, prep the dipping sauce by combining sour cream, lime juice, and sriracha in a bowl. Chill until ready to serve.
  5. Drizzle a large cast iron skillet with olive oil and warm over medium-high heat until the oil is hot. Working in 2-3 batches, add the zucchini corn fritters to the hot pan and cook for 4-5 minutes on each side, until they are golden brown and the center feels firm.
  6. Garnish the warm zucchini corn cakes with fresh chopped chives, a sprinkle of sea salt, and serve with the dipping sauce on the side.