Serves: 6-8

Zucchini and Sweet Corn, two staples of Minnesota summers! Mix these two together and you have yourself a delicious meal.


  • 2 medium zucchini
    coarsely shredded, moisture removed
  • 1 tbsp butter
  • Salt
  • ¼ cup onion
    finely chopped
  • 1 garlic clove
  • 2 ears fresh sweet corn
    kernels cut off
  • ½ cup yellow cornmeal
  • ½ cup flour
  • ¼ tsp baking soda
  • ¾ cup buttermilk
  • 1 egg
  • Pepper
  • Oil for frying (vegetable, avocado, coconut all work well)


  1. Shred the zucchini into a medium bowl. Over the sink, squeeze as much moisture out of the zucchini as possible. 
  2. In a large skillet over medium heat, melt the butter and then add the onion and garlic to cook until soft, about 5 minutes. Once soft, add the corn kernels, stirring occasionally, until tender, about 4 minutes. Remove skillet from heat and set aside. 
  3. In a large bowl, whisk together the cornmeal, flour, baking soda, a dash of salt and a dash of pepper. 
  4. In a small bowl, whisk together the buttermilk and the egg. Slowly pour this liquid mixture into the large bowl, whisking it together until smooth. Then add in the corn & onion mixture, as well as the zucchini. Stir until combined. 
  5. Using the same skillet as earlier, wipe it out with a paper towel and then add oil for frying. You will want about 1/8”-1/4” of oil in the pain. Heat oil over medium. 
  6. Using a ¼ cup measuring cup, scoop the fritter mixture into the hot oil, using the measuring cup to help flatten the scoops. Cook the fritters 3-4 minutes per side. You want them to be golden brown. Continue until the batter is gone. Serve immediately!

Tip: If your fritters are turning golden brown or dark brown quickly, turn your heat down. You would rather cook the fritters at a lower heat for longer than burn them on high heat.