Southwest Corn and Zucchini Fritters

Southwest Corn and Zucchini Fritters

Zucchini is one vegetable that never lets me down, especially in winter months. I rarely have trouble locating zucchini that’s reasonably fresh in most markets in town. Finding decent corn is a bit “iffy,” but feel free to substitute frozen corn (thawed and well-drained) in this recipe.

I found this recipe for a Southwest version of zucchini fritters in a Better Homes and Garden’s Mexican Recipe edition magazine. Last summer I made aSpanish-styled Zucchini fritter with a Pine Nut Dipping Sauce that hit the spot. This recipe was enticing as well.

The magazine includes a recipe for Tomatilla Salsa. But ever since that initial dive – head first into a jar of Frontera Tomatilla Salsa (purchased at downtown People’s Food Coop), I haven’t made my own.

Recipe: Southwest Corn and Zucchini Fritters


  • 1 large zucchini (8 ounces)
  • 2 eggs, lightly beaten
  • 1 1/2 cups (6 ounces) shredded Chihuahua or Jack cheese
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped scallions
  • 2 teaspoons cumin seeds, crushed (or cumin powder)
  • 1/2 teaspoon kosher salt
  • 1 cup fresh or frozen whole kernel corn
  • 2-4 tablespoons vegetable oil
  • 2 cups purchased tomatilla salsa


  1. Preheat oven to 225 degrees.
  2. Coarsely shred zucchini; Drain on several layers of paper towels, pressing down and patting dry to remove excess moisture.
  3. In a large bowl, stir together eggs, cheese, flour, scallion, cumin, and salt. Stir in zucchini and corn.
  4. In a large heavy-bottomed skillet, heat 2 tablespoons of the oil over medium-high heat. When oil sizzles when a dollop of batter is placed into the pan, drop rounded tablespoons of the zucchini mixture into hot oil. Cook for 2 minutes on each side or until both sides are golden brown. Place cooked zucchini on a baking sheet lined with paper towels. Place in warm oven.
  5. Repeat frying remaining cakes. Spoon tomatilla sauce over fritters and serve.

Time: 40 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman’s dinnerFeed.

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