These fritters are the epitome of summer - sweet and savory, light and rich, delicate and sunny, all the while smoked mozzarella and paprika give a hint of campfires to come.  

My sweet neighbor brought over two, gigantic summer squashes that had become overgrown.  Knowing I wouldn't let them go to waste, I scooped out the seedy/stringy flesh inside, and shredded the rest. Shucked 4 ears of corn and whipped up these cakes almost before the silk hit the grass.  

Smoky Summer Zucchini & White Corn Fritters

by Chef Heather Mader

  • 1 lb. yellow and green zucchini, cut in half and seeds scooped out & discarded
  • 1 1/2 c. corn kernels, sliced fresh from the cobb
  • 2 scallions, thinly sliced
  • 1/2 red bell pepper, finely minced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup smoked mozzarella, shredded
  • 3 large eggs, beaten
  • 1/2 cup freshly made breadcrumbs from 2 slices bread (gf bread ok)
  • 1 tsp cracked black pepper
  • ½ tsp. smoked paprika
  • ½ tsp. onion salt (I used Penzy's FoxPoint seasoning)
  • sea salt to taste
  • ½ c. Parmesan cheese, grated
  • ¾ c. flour (gf flour ok)
  • 1 tsp baking powder
  • olive oil


  1. On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
  2. In a large bowl, combine shredded zucchini with corn, scallions, bell pepper, cilantro, mozzarella eggs, breadcrumbs and spices. Season with pepper and salt, then mix in Parmesan, baking powder and flour.
  3. In a large nonstick skillet over medium-high heat, heat olive oil. For each fritter, scoop 1/3rd cup of batter, flatten to about ½ inch and cook until golden, 2-3 minutes per side. Add more olive oil between batches, or as needed.

Keep oil temperature at a constant, adjusting if too high or too low. Make sure fritters are golden brown on one side before turning. 

These are very light colored because of the white corn, but yellow corn would be delicious too!