Ingredients:

  • 1 medium zucchini (approx. 200g / 7 oz), grated
  • 1 cup (150g / 5.3 oz) fresh or frozen sweetcorn kernels
  • 1 large egg, lightly beaten
  • 1/2 cup (60g / 2.1 oz) all-purpose flour (plain flour)
  • 1/4 cup (30g / 1 oz) grated Parmesan cheese (or similar hard cheese like Grana Padano)
  • 1/4 cup (30g / 1 oz) grated cheddar cheese (or similar melting cheese like Monterey Jack)
  • 2 tablespoons chopped fresh chives (or green onions)
  • 1 clove garlic, minced
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • Lemon wedges, for serving (optional)

Instructions:

  1. Grate the zucchini and squeeze out excess moisture using paper towels or a clean tea towel. This prevents soggy fritters.
  2. In a large bowl, combine grated zucchini, sweetcorn, egg, flour, Parmesan cheese, cheddar cheese, chives, garlic, baking powder, salt, and pepper. Mix well until just combined. Do not overmix.
  3. Heat the vegetable oil in a large skillet over medium heat.
  4. Drop spoonfuls of the zucchini mixture into the hot oil, about 2-3 tablespoons per fritter. Flatten slightly with a spatula.
  5. Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
  6. Remove fritters from the skillet and place on paper towels to drain excess oil. Serve immediately with lemon wedges, if desired.