A flavorful recipe for corn and zucchini fritters that can be enriched with smoked provola to make them stringy.

Even though we are now in September, it’s still warm and zucchinis are available all year round. I propose this tasty recipe that can be used for a buffet, a quick dinner, or as an appetizer; if you increase the quantities, these corn and zucchini fritters can become a delicious single frittata!

Always on the lookout for quick but healthy ideas, I found this recipe online and tried it with some small changes to align it with my needs, and I must say we really enjoyed them.

With very few steps, you too can enjoy these delicious corn and zucchini fritters!

Are you ready to grate the zucchinis? Because it’s the only more time-consuming step of the whole recipe!

READ THE F.A.Q. AT THE END OF THE RECIPE TO CLEAR YOUR DOUBTS

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

43.39 Kcal

calories per serving

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Energy 43.39 (Kcal)
Carbohydrates 3.79 (g) of which sugars 0.24 (g)
Proteins 2.60 (g)
Fat 2.25 (g) of which saturated 0.29 (g)of which unsaturated 0.25 (g)
Fibers 0.53 (g)
Sodium 22.33 (mg)

Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 zucchinis
1.75 oz stale bread
leaves parsley
2 tbsps sweet corn, canned, drained
1 egg
1 tsp dried onion
as needed extra virgin olive oil (for the pan)
smoked scamorza (quantity to taste)

Steps

– Grate the zucchinis after washing and trimming them, and sauté them in a pan for a few minutes with a little oil and the onion. Then turn off the heat and set aside.
– In a food processor, place the stale bread with the parsley and coarsely chop.
– Dice the smoked scamorza (skip this step if you don’t want to add it).
– Combine the zucchinis, bread, and scamorza in a bowl, add the egg and drained corn, and mix the ingredients with your hands (if the mixture is too soft, add breadcrumbs)
– Heat the pan with a little oil and cook the fritters by spoonfuls, a couple of tablespoons for each fritter – if you have one, use a pastry ring –
– Flip only once.