Photo of Zucchini and corn fritters by Millie Peartree by WW

Zucchini and corn fritters by Millie Peartree

3
1
1
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Easy
To make these gluten-free, swap in tapioca flour for the all-purpose flour. Though the recipe calls for Pepper Jack cheese, feel free to swap in any cheese you’ve got on hand. Make sure to squeeze out as much liquid from the zucchini as possible or your fritters could be wet.

Ingredients

Uncooked zucchini

2 medium, grated

Corn

6 medium, on the cob (or 4 cups drained, canned or thawed, frozen corn)

Uncooked scallion(s)

2 medium, finely chopped (white and green parts)

Cilantro

2 Tbsp, finely chopped

All-purpose flour

½ cup(s)

Egg(s)

2 large egg(s)

Minced garlic

1½ tsp

Pepper Jack cheese

1 oz, shredded (about 1/4 cup)

Table salt

1 tsp

Black pepper

1 tsp

Chili powder

½ tsp

Paprika

½ tsp, hot or sweet variety

Instructions

  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
  2. Using your hands or a clean tea towel over a bowl or sink, squeeze as much liquid out of zucchini as possible. Place zucchini in a large bowl and add remaining ingredients. Mix until well-combined.
  3. Using a 1/4-cup measure, scoop small mounds of fritter mixture onto prepared pans, a few inches apart (6 fritters per pan). Gently form each mound into a circle with your hands.
  4. Bake fritters until set and edges are slightly golden, about 20 minutes. Remove pans from oven and carefully flip fritters. Return pans to oven and bake 10 more minutes.
  5. Serving size: 1 fritter

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.