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Zucchini & Corn Fritters with Salsa


  1. Preheat a deep fryer to 350˚F. Preheat the oven to 200˚F. Set a baking rack over a baking sheet. Beat the egg and buttermilk in a medium bowl until well blended.
  2. In a second bowl, combine flour, baking powder, salt and cayenne. Stir in the zucchini, corn and cilantro (or green onion).
  3. Add the flour mixture into the egg mixture and mix to create a thick batter. Working in batches, carefully drop heaping tablespoonfuls of the batter into the oil. Deep-fry until golden, 3 to 4 minutes. Using a slotted spoon, transfer the cooked fritters to the baking rack and keep warm in the oven until all the fritters are cooked.
  4. When all are cooked, arrange the fritters on a platter and serve with a bowl of the salsa alongside.

Note: When the kernels are removed with a sharp knife, 1 medium cob of corn should yield the amount required for this recipe. BC made SalsaMan salsa is available in our Deli Department.


1 large egg

1/2 cup buttermilk

3/4 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

3/4 cup coarsely grated zucchini, squeezed of excess moisture

3/4 cup raw, fresh corn kernels (see Note)

1/3 cup chopped cilantro or green onion

3/4 cup SalsaMan salsa, or to taste (see Note) vegetable oil for frying