# The Ingredients You'll Need:
→ Vegetables
01 - 1 medium zucchini, grated (approx. 1 cup, excess moisture squeezed out)
02 - 1 cup sweet corn kernels (fresh or thawed frozen)
03 - 2 green onions, finely sliced
→ Dry Ingredients
04 - 1/2 cup all-purpose flour
05 - 1/4 cup cornmeal
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wet Ingredients
09 - 2 large eggs, lightly beaten
→ Dairy
10 - 1/4 cup grated Parmesan cheese (optional)
→ Herbs & Spices
11 - 2 tablespoons chopped fresh parsley or chives
→ Cooking
12 - 2 to 3 tablespoons vegetable oil for frying
# Step-by-Step Instructions:
01 - Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large bowl, combine the drained zucchini, sweet corn, sliced green onions, and chopped parsley or chives.
03 - In a separate bowl, whisk together flour, cornmeal, baking powder, salt, and black pepper until evenly blended.
04 - Add the dry ingredients to the vegetable mixture and toss gently to coat all components evenly.
05 - Stir in the beaten eggs and optional Parmesan cheese until the batter just comes together without overmixing.
06 - Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until shimmering.
07 - Drop heaping tablespoons of batter into the skillet, flattening each slightly with the back of a spoon.
08 - Fry fritters for 2 to 3 minutes per side until golden brown and crisp, working in batches and adding oil as needed.
09 - Transfer cooked fritters to a paper towel–lined plate to drain excess oil and serve warm with a preferred dip or sauce.
