Corn Fritters with Spicy Zucchini Salsa

Crispy corn fritters made with fresh corn kernels and aromatic spices, served with a roasted zucchini and tomato salsa that adds a spicy kick. Perfect as an appetizer or light meal.

4 servings

45 min

Published October 4, 2025

Ingredients

•1½ cups cherry tomatoes
•1½ cups zucchini
•1 medium red onion
•3 cloves garlic
•1 whole jalapeño chile
•½ teaspoon sea salt
•1½ tablespoons extra-virgin olive oil
•1 spray olive oil cooking spray
•½ cup cilantro
•2 tablespoons lime juice
•1 cup all-purpose flour
•½ teaspoon ground cumin
•¼ teaspoon baking powder
•1 whole egg
•2 cups corn kernels

Cooking Instructions

1.
Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
45 min

Ingredients

•1½ cups cherry tomatoes

•1½ cups zucchini

•1 medium red onion

•3 cloves garlic

•1 whole jalapeño chile

•½ teaspoon sea salt

•1½ tablespoons extra-virgin olive oil

•1 spray olive oil cooking spray

•½ cup cilantro

•2 tablespoons lime juice

•1 cup all-purpose flour

•½ teaspoon ground cumin

•¼ teaspoon baking powder

•1 whole egg

•2 cups corn kernels

Cooking Instructions

Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

45 min