Zucchini And Corn Fritters (Zucchini And Corn Tikki) are light and fluffy snack with lots of zucchini and fresh corn. This Zucchini and Sweet Corn Fritter is so very simple yet packed with lots of flavor and texture. This super easy snack recipe is my favorite.
Healthy Zucchini Corn kebabs are made with simple ingredients easily available. To keep this recipe healthy I have used chickpea flour (besan) instead of plain flour. As this is a vegan recipe I have not used egg but have added protein in the form of chickpea flour.
Zucchini And Corn Fritter / patty is a great tea time snack or can be served as an appetizer. I have served this with a Yogurt Dip. This yogurt dip is also very easy to make. I have used lemon rind to flavor this dip.
You may like to try our other similar recipes like Corn And Methi Kabab, Dahi Ke Kabab and Kathal Ke Kabab (Raw Jack Fruit).
Yield: 8 to 10 pieces
Prep time: 15 minutes
Total time: 25 minutes
Ingredients For Zucchini And Corn Fritters
2 medium zucchini, shredded and drained
½ cup fresh sweet corn niblets
½ cup onion chopped fine
1 teaspoon garlic minced
2 to 3 tablespoon coriander chopped fine
½ cup shredded mozzarella cheese
2 to 3 tablespoon chickpea flour (besan)
½ teaspoon chilli flaked
½ teaspoon cumin powder
1 teaspoon oregano
Salt to taste
Olive oil, for cooking
For the Sour cream dip
½ cup hung yogurt or Greek yogurt
½ teaspoon lemon zest
½ teaspoon garlic minced
1 tablespoons minced fresh basil leaves
2 tablespoons minced fresh chives
Salt to taste
Onion powder (optional)
Directions For Zucchini And Corn Fritters
- In a medium bowl, mix together all the ingredients for sour cream dip. Season the dip with salt and pepper. Set aside in refrigerator until ready to serve.
- In a large bowl, combine shredded zucchini, corn, onions, garlic, coriander, cumin, oregano, chilli flakes and mozzarella. Stir together until well combined.
- Now add chickpea flour, salt and mix. Adjust the quantity of flour accordingly so that the mixture is not too moist and it is easy to handle.
- Heat olive oil in a large non-stick skillet over medium heat.
- Spoon a tablespoon of the zucchini mixture on the skillet leaving enough space in between the fritters. Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side.
- Transfer to a paper towel lined plate and repeat with the rest of the mixture.
- Serve warm fritters with sour cream or any dip of your choice.
Notes
- Make sure to squeeze out as much of moisture from the zucchini before mixing in with the rest of the ingredients.
- You can use frozen or canned corn but thaw/drain really well before mixing in with the rest of the ingredients.