Try this Corn and Zucchini Fritters recipe, or contribute your own.
- Carbohydrate 16.9751005690094 g
- Cholesterol 76.1327777766732 mg
- Fat 11.1327769443946 g
- Fiber 1.0743750195117 g
- Protein 4.89079027883275 g
- Saturated Fat 2.43666405543489 g
- Serving Size 1 1 Serving (79g)
- Sodium 252.867166890519 mg
- Sugar 15.9007255494978 g
- Trans Fat 0.793251000051283 g
- Calories 184 calories
Step-by-step
- Whisk together flour, baking powder, 2 teaspoons salt, and ¼ teaspoon pepper in a large bowl.
- In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined.
- Add ham, zucchini, and corn, and stir until well blended.
- Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
- Working in batches of 4 or 5, gently drop two tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten.
- Cook, turning once, until golden brown, about 2 minutes per side.
- Transfer with a spatula or slotted spoon to paper towels to drain.
- Season fritters with salt and pepper while still hot.
Leaving grated zucchini in a colander without actively expressing excess water leads directly to soggy, grease-logged cakes. Zucchini contains a high volume of intracellular liquid that releases rapidly upon contact with salt and heat. Squeezing the grated squash inside a clean dish towel removes surplus moisture before the vegetable ever encounters the flour mixture. Maintaining structural integrity in batter-bound pan-fried items depends entirely on balancing wet components against dry components so the gluten network supports the inclusions without becoming heavy.
Thermal Control and Pan Mechanics
Cast iron retains thermal energy efficiently, making it the ideal skillet material for shallow frying batches of twelve uniform pieces. Heating one inch of oil until a thermometer registers 350 degrees Fahrenheit ensures the exterior proteins coagulate and brown before the lipid penetrates the interior. Dropping more than four or five portions into the pan simultaneously causes a thermal drop in the oil temperature, resulting in greasy absorption rather than rapid surface dehydration. Pressing each dollop flat with a spatula guarantees even thermal transfer across the cross-section during the two-minute cooking window per side.
- Excess oil absorption occurs when the frying medium falls below 325 degrees Fahrenheit.
- Fresh corn can be substituted with thawed frozen kernels provided they are thoroughly dried on paper towels first.
- Drain finished portions on wire racks instead of paper towels if maintaining absolute bottom crispness is the priority.
