Easy, healthy zucchini corn fritters pan fried on the stove top. These fritters are crispy on the outside and so creamy inside! This is a way I add vegetables to my family's diet, especially when we're picking zucchini from the garden! Serve with sour cream, marinara sauce or ranch dip for a simple summer dinner.
Add zucchini, corn and salt in a large colander, mixing together and then pressing down with hands to remove any excessive water. Place in the sink and allow to drain for 15 minutes. Press down a few times more to make sure to remove any moisture.
In a large bowl mix flour, Parmesan cheese, egg, paprika and minced garlic.
Add in zucchini, corn and a sprinkle of salt and pepper to taste, mixing to combine.
Add olive oil to a large skillet and heat over medium-high heat. Once heated, add tablespoons of zucchini mixture into the skillet, making small pancake fritter shapes. Brown on one side, and then flip over and brown the other - about 2-3 minutes per side.
Remove fritters from the skillet, and continue until all the zucchini batter is gone.
Serve warm with sour cream, ranch dip or marinara sauce and enjoy!