Healthy Gluten Free Corn Fritters with Zucchini

Three corn and zucchini fritters stacked on top of each other, and topped with a kale, avocado and mango salad.

4.91 from 21 votes

Healthy Gluten Free Corn Fritters with Zucchini

Gluten-free corn fritters made with zucchini and yellow squash, along with lots of serving ideas. The patties can be made up to 2 days ahead, and sautéd when ready to serve!

Prep Time20

Cook Time30

Total Time50

Course: Vegetarian entree

Cuisine: American

Keyword: gluten free corn fritters

Servings: fritters

Calories: 198.3kcal

Author: Susan Pridmore

Ingredients

Corn and Zucchini Fritters

2 cups sweet white corn (2 ears of corn)
1 cup grated zucchini (using the largest holes on a grater)
½ cup grated yellow crookneck squash (using the largest holes on a grater)
1 ½ tablespoons minced jalapeño about ½ jalapeño, seeded
⅓ cup thinly sliced green onions white and light green parts
1 ½ teaspoons minced garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
¼ cup chopped Italian parsley
1 ¾ teaspoons kosher salt
½ cup Monterey Jack cheese
3 large eggs well beaten
1 ½ cups corn flour
3 tablespoons extra-virgin olive oil

Kale-Avocado-Mango Salad

1 avocado diced
1 mango diced
1 Fresno chile finely minced (optional)
1 green onion thinly sliced
2 cups thinly sliced kale leaves
2 tablespoons freshly squeezed lime juice
¼ teaspoon sea salt
3 tablespoons extra-virgin olive oil

Instructions

Corn and Zucchini Fritters

Slice the corn kernels from the cobs using a sharp knife. Place in a large mixing bowl.
Pro-tip: There are a couple of ways of doing this that work well. (1) Position the ears upright in a large bowl and slice the kernels into the bowl, or (2) lay the shucked ears down on a cutting board and slice along the side of each ear, turning them a little at a time (my personal favorite).
Add the grated zucchini, yellow squash, jalapeño, green onions, garlic, basil, mint, parsley, salt, and cheese. Toss well with a large wooden spoon.
Stir in the beaten eggs and corn flour. It won't look like a batter as it's mostly vegetables and cheese. The idea is to have just enough flour and egg to hold the fritter together during cooking.
Let it all relax in the bowl for 20 minutes so that the egg is absorbed by the corn flour, while you make the salad.
Heat 1 tablespoon oil In a large heavy pan over medium heat. You don't want more than just a slick of oil for these fritters.
Working in batches, scoop about ⅓ cup of the fritter batter into your palm. Form the batter into a ball using both of your hands, about the size of a golf ball.
Place it on the pan and gently press it down just enough to flatten the top. Repeat with enough fritters to be able to easily flip them in the skillet. I cook only 3 at a time.
Allow to sauté about 5 minutes until the bottom edges begin to brown.
Carefully flip them over using a spatula. At this point they should hold together very well. Cook for another 4 - 5 minutes until lightly browned on both sides.
Remove to a plate lined with paper towels, cover with foil to keep warm, and repeat the process with another tablespoon of oil.
These fritters are best served warm. Top with the kale, avocado and mango salad.

Kale Avocado Mango Salad

Combine the avocado, mango, chile, green onion and kale in a large bowl.
In a separate small bowl, whisk together the lime juice and salt until the salt dissolves. Whisk in the oil.
Pour over the salad and lightly toss.

Nutrition