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To make Zucchini Corn Fritter Stacks, you need the following key ingredients: - 2 medium zucchinis, grated - 1 cup corn kernels (fresh or frozen) - 1/2 cup all-purpose flour - 1/2 cup cornmeal - 2 large eggs - 1/4 cup green onions, finely chopped - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Olive oil (for frying) - 1/2 cup Greek yogurt (for serving) - Fresh cilantro or parsley (for garnish) These ingredients come together to create a tasty and healthy dish. The zucchini adds moisture, while corn gives a sweet crunch. The flour and cornmeal help bind the mixture and create a crispy texture. You can enhance your fritters by adding some optional ingredients. Consider these: - Chopped bell peppers for extra color - Shredded cheese for richness - Jalapeños for a spicy kick - Herbs like dill or basil for freshness These additions can really elevate the dish and make it your own. Feel free to experiment with different flavors based on your taste. Zucchini Corn Fritter Stacks are not only delicious but also nutritious. Here’s a rough breakdown for one serving: - Calories: 180 - Protein: 6g - Carbohydrates: 25g - Fat: 7g - Fiber: 3g These fritters provide a good source of vitamins from the zucchini and corn. The Greek yogurt adds protein and creaminess when served. Enjoy these stacks as a snack or a side dish, and feel good about what you're eating! First, I start with the zucchinis. Grate two medium zucchinis and place them in a clean kitchen towel. I squeeze out the extra moisture. This step is key to keep the fritters from being watery. Next, I grab a large mixing bowl. I combine the grated zucchini, one cup of corn kernels, half a cup of all-purpose flour, and half a cup of cornmeal. Then, I add two large eggs, a quarter cup of finely chopped green onions, one teaspoon of garlic powder, one teaspoon of paprika, and salt and pepper to taste. I mix everything together until well combined. Now, I heat a generous drizzle of olive oil in a large skillet over medium heat. When the oil is hot, I drop spoonfuls of the fritter mixture onto the skillet. I form small patties and flatten them slightly with the back of a spatula. I let them cook for about 3-4 minutes on each side. They should turn golden brown and crispy. If they start to burn, I adjust the heat lower. Once cooked, I transfer the fritters to a plate lined with paper towels to absorb any extra oil. To build the fritter stacks, I place one fritter on a plate. I add a dollop of Greek yogurt on top, then I place another fritter on top of that. I repeat this stacking process to create two or three layers. Finally, I garnish each stack with fresh cilantro or parsley. This step adds a burst of color and flavor to the dish. To get crispy fritters, start by squeezing out moisture from the zucchini. Use a clean kitchen towel for this. Less moisture means a crunchier texture. Also, make sure your oil is hot before adding the fritters. This quick cooking helps form a nice crust. One common mistake is not drying the zucchini properly. If you skip this step, your fritters may turn soggy. Another error is overcrowding the skillet. Fry only a few fritters at a time. This keeps the temperature steady and helps them cook evenly. I love stacking these fritters high! Place a fritter on a plate, then add Greek yogurt on top. You can add more fritters to build a fun tower. Garnish with fresh cilantro or parsley for color. Serve with a side salad for a complete meal. {{image_2}} You can change up the flavors easily. Try adding shredded carrots or bell peppers for a new twist. You can also swap the all-purpose flour with whole wheat flour for extra fiber. If you want a spicier kick, add chopped jalapeños. For a cheesy touch, mix in some shredded cheese like cheddar or feta. These changes can make your fritters unique and fun. While frying gives a crispy texture, you can bake these fritters for a healthier option. Preheat your oven to 400°F (200°C). Place the fritters on a baking sheet lined with parchment paper and spray them lightly with oil. Bake for about 20 minutes, flipping halfway through. You can also air-fry them for about 10-12 minutes for a quick, low-oil method. Both alternatives keep the fritters tasty and enjoyable. Zucchini corn fritter stacks shine with the right dips. Greek yogurt adds creaminess and pairs well with the flavors. You can mix in herbs like dill or a squeeze of lemon for more zest. Try serving them with salsa for a fresh, tangy contrast, or a spicy aioli for a bold kick. These dips not only enhance the taste but also make the dish more fun to eat! To keep your leftover fritters fresh, place them in an airtight container. Make sure they cool down before sealing the container. This keeps them from getting soggy. Store the container in the fridge. They stay good for up to three days. When you're ready to enjoy your fritters again, don't use the microwave. Instead, heat a skillet over medium heat. Add a little olive oil to the pan. Reheat the fritters for about two to three minutes on each side. This keeps them crispy and tasty. If you want to save some fritters for later, freezing is a great option. Let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze until solid, about one hour. Afterward, transfer them to a freezer bag. They can last up to three months in the freezer. When you're ready to eat, just reheat them straight from the freezer. Yes, you can make Zucchini Corn Fritter Stacks ahead of time. Prepare the fritters and let them cool completely. Once cool, store them in an airtight container in the fridge. They stay fresh for up to three days. When you're ready to eat, just reheat them in a skillet or oven until warm. If you don't have cornmeal, you can use flour or breadcrumbs. Both options work well in the recipe. Flour gives a similar texture, while breadcrumbs can add a nice crunch. You can also try using crushed cornflakes for a fun twist. To keep your fritters crispy, start by squeezing out excess moisture from the grated zucchini. This step is key. Use a clean kitchen towel for this process. Also, avoid overmixing the batter. This can add more moisture. Finally, fry the fritters in hot oil and avoid overcrowding the pan. Cook them in batches for the best results. In this blog post, we explored the key ingredients for tasty zucchini corn fritters. You learned the steps to prep, cook, and assemble delicious fritter stacks. I shared tips to keep them crispy and avoid mistakes. We also discussed fun variations and how to store leftovers. Try these fritters at home. Experiment with different flavors and cooking methods. Enjoy your cooking and have fun with this recipe!

Zucchini Corn Fritter Stacks

Create a delicious and visually stunning dish with these Zucchini Corn Fritter Stacks! This easy recipe combines grated zucchini and sweet corn into crispy fritters, perfect for any meal. With simple ingredients like flour, eggs, and fresh herbs, you can whip up these flavorful stacks in just 30 minutes. Serve with a dollop of Greek yogurt for a refreshing touch. Click through now to explore this tasty recipe and impress your family and friends!
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Ingredients
  

2 medium zucchinis, grated

1 cup corn kernels (fresh or frozen)

1/2 cup all-purpose flour

1/2 cup cornmeal

2 large eggs

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1/2 cup Greek yogurt (for serving)

Olive oil (for frying)

Fresh cilantro or parsley (for garnish)

Instructions
 

Begin by placing the grated zucchinis in a clean kitchen towel. Squeeze out excess moisture to avoid watery fritters.

    In a large mixing bowl, combine the grated zucchini, corn kernels, flour, cornmeal, eggs, green onions, garlic powder, paprika, salt, and pepper. Mix until all ingredients are well incorporated.

      Heat a generous drizzle of olive oil in a large skillet over medium heat.

        Once the oil is hot, drop spoonfuls of the fritter mixture onto the skillet, forming small patties. Flatten them slightly with the back of a spatula.

          Cook the fritters for about 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning.

            Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.

              To assemble the fritter stacks, place one fritter on a plate, top with a dollop of Greek yogurt, and add another fritter on top. Repeat the stacking process to create two or three-tiered stacks.

                Garnish each stack with fresh cilantro or parsley for added flavor and presentation.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4