Zucchini and Corn Fritters with Hatch Chiles make a fabulous appetizer, snack, or part of a light meal. You’ll love the season’s goodies tucked into these tasty snacks!
These fritters are filling! They’re perfect to include as part of a light meal, or as an appetizer or snack. I’ve make fritters before (and called them “cakes”) in the form of these tasty Baked Tuna and Zucchini Cakes with Lemon-Yogurt Dressing, and just love them.
My husband was used to fritters being batter-based and dropped by a spoon into hot oil to fry, but these fritters are shaped into little patties (or cakes) and lightly pan-fried. They turned out wonderfully!
Zucchini and Corn Fritters with Hatch Chiles
What a great snack you’ll find in Zucchini and Corn Fritters with Hatch Chiles! Serve them up with a small salad. Maybe you’d prefer to offer them up for snack time? They’re perfect pulled from the fridge and popped into the microwave for a minute-plus.
Zucchini and corn are summer staples, so you should give these fritters a try while the zucchini and corn is still plentiful! Speaking of zucchini, have you ever tried zucchini blossoms as an appetizer?
If you haven’t, you really need to earlier in the zucchini season. They’re one of my all-time favorite appetizers. My mom would make fried zucchini blossoms and as an adult, I’d run into them here and there at Italian restaurants, served as appetizers.
I love Hatch chiles, and had some tucked away in the freezer. They’re ideal to include with these fritters. You don’t have to add them to this recipe, but they bring some pretty great flavor!
For more Hatch chile goodness, try my recipe for Roasted Hatch Chile and Corn Chowder. Seeing a theme here with corn and Hatch chiles? Mmmm! Love it!
A few things to keep in mind with this Zucchini and Corn Fritters with Hatch Chile recipe:
- Prepare to squeeeeeze the shredded zucchini to get out as much moisture as possible.
- The batter for these fritters is a little soft, but it’s easy to form it into little patties. Just be prepared for goopy fingers.
- Line a baking pan with parchment paper and place it close to your bowl of batter. Transfer the patties to the pan to make it easy to transfer them into the skillet.
- Kick the stovetop heat up to medium-high. Don’t crowd your skillet – add four at a time, fewer if four is a tight fit.
- Be patient! First, allow the oil in the skillet to heat up. Next, add the fritters and let them pan fry for about 3 minutes on each side. Don’t flip them back and forth, but do keep a close eye on them to ensure they don’t burn.
- I turned the heat down slightly for the second batch.
- Allow these fritters to cool a bit before digging in.
- Top them with plain Greek yogurt or sour cream if you’d like.
- Refrigerate any leftovers, and pop them in the microwave for a minute or so before serving.
Be sure to check out these Zucchini and Corn Fritters with Hatch Chiles before the zucchini is a thing of the past!
Patricia Conte/Grab a Plate
Yields 8 fritters
5 based on 6 review(s)
- 1 cup zucchini, shredded
- 1 cup corn kernels
- 1/4 cup Hatch chile peppers, diced
- 2 garlic cloves, minced
- 2 teaspoons lemon juice
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 1/4 cup vegetable oil
- Add the shredded zucchini to a cheesecloth or clean paper towels. Squeeze out as much of the moisture over the sink as possible. Set aside.
- In a bowl, add the flour, salt, black pepper, and Parmesan cheese. Whisk to combine. Add the egg, to the mixture and use a fork or whisk to combine.
- Add the zucchini, corn, Hatch chile peppers, garlic, and lemon juice to the mixture. Mix to evenly incorporate the ingredients.
- Place a baking sheet lined in parchment paper next to your mixture. Scoop out the mixture to form into patties about 4 inches in diameter, and about 1-inch-thick.
- Add the vegetable oil to a large skillet over medium-high heat. When hot, carefully transfer 3-4 of the patties to the skillet using a spatula. Carefully slide each off into the oil.
- Allow to pan fry for about 3 minutes on each side, or until golden. Transfer to a plate lined with paper towel. Allow to cool slightly before eating.
- Enjoy warm topped with plain Greek yogurt or sour cream.