Corn and Zucchini Fritters

30 minutes totalMakes 18 fritters
When there's an abundance of summer corn, turn to fritters. You can make as many or as few as you like, but err on the side of too many – they're definitely crowd pleasers. We love to pair ours with a sweet and spicy salsa, but customize your fritter platter to your liking!


½ cup chickpea flour

2 tsp cumin

⅓ cup of whole milk

2 ears of corn, shucked and kernels cut off

2 small zucchini or summer squash, diced

1½ teaspoons kosher salt

Oil, for frying

Step 1

In a large bowl, whisk together the flour, cumin and milk until there are no longer any clumps. Fold in the corn and squash and the salt.

Step 2

Pour a thin layer of the oil into a heavy bottomed pan and place over high heat. When the oil is hot, use a spoon to pour silver dollar sized circles of batter making sure to leave plenty of space in between each fritter. Cook fritters until golden brown, about 2 minutes on each side.

Step 3

Fry fritters in batches, letting them drain on a paper towel. Finish with a sprinkle of salt and serve hot with hot sauce or chunky salsa!