Garden Fresh Zucchini Fritters
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ pounds zucchini (about 2 - 8 " zucchini), shredded
  • ¾ cup fresh corn kernels
  • ½ cup finely diced sweet onion
  • ¼ cup diced sun dried tomatoes (dry pack, not in oil)
  • ½ cup bread crumbs
  • 1 egg, beaten well
  • 2 jalapenos, seeds removed, finely diced
  • 2 oz creamy goat cheese
  • 4 tbsp cream (milk can be substituted)
  • 1 tbsp finely chopped cilantro
  • 1 tsp salt
  • ½ tsp cumin, divided
  • ¼ tsp pepper
  • Olive oil for griddle
  1. Place grated zucchini in medium sized bowl
  2. Add salt and toss to mix well.
  3. Pour zucchini into fine mesh bag or colander lined with a clean towel. Allow to sit for 10 minutes (salt helps to remove high water content from zucchini).
  4. In the meantime place corn, onions, sun dried tomatoes, jalapenos, cilantro, pepper and ¼ tsp cumin into medium sized bowl used to mix zucchini and salt.
  5. Once zucchini has sat for 10 minutes, wring out as much liquid as possible from zucchini.
  6. Add zucchini to vegetable mixture and stir to combine. Allow to sit about 5 minutes to assist in softening sun dried tomatoes.
  7. Add dried bread crumbs and beaten egg to vegetable mixture and mix thoroughly.
  8. Heat griddle (or frying pan) on high heat.
  9. Scoop out ⅓ cup of vegetable mixture onto hot griddle, pressing down mixture into a patty with spatula.
  10. Allow to cook until well browned on one side, about 3-4 minutes before turning.
  11. Carefully turn fritter over and continue to cook and additional 3-4 minutes until done.
  12. While fritters are cooking, mix goat cheese with cream until smooth and creamy.
  13. Add remaining ¼ tsp cumin and stir to incorporate.
  14. Serve hot fritters immediately with a dollop of goat cheese cream on top.
Recipe by Pure Grace Farms at