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Summer Squash and Corn Fritters

stack of squash and corn fritters with sour cream and herbs on top.
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Summer squash (or zucchini) and corn fritters with cornmeal and fresh herbs are a delicious recipe for intruding an abundance of summer vegetables to your little one. They're perfect for baby led weaning, and the whole family will love them!

Ingredients

Units Scale

Note: This recipe has so many options for changes you can make. Rather than listing them all here in the ingredients, I've listed them in the "notes" section, so look there for substitutions.

  • 1 medium yellow squash or zucchini (you'll need about 1 cup once it's grated and squeezed)
  • 1 ear corn, about 3/4 cup kernels
  • 1 large clove garlic
  • 1 tbsp chopped fresh chives
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 tsp each salt* and pepper
  • 1/4 cup flour, whole wheat or all purpose
  • 1/4 cup cornmeal
  • 1/4 tsp baking soda
  • 3 tbsp crumbled goat cheese
  • avocado oil or other neutral oil, for cooking

Instructions

  1. Using a course grater or food processor with a grater attachment, grate the squash onto a clean dish towel or double layer of paper towels. Squeeze out as much of the liquid as you can. You'll need roughly 1 cup after squeezing.
  2. Roughly chop the corn kernels, mince the garlic, and finely chop the chives or other herbs.
  3. In a large bowl, whisk the egg, buttermilk, salt and pepper.
  4. Add the flour, cornmeal and baking soda to the egg mixture and whisk to combine.
  5. Stir in the grated squash, corn, garlic, herbs, and cheese, making sure everything gets coated well. 
  6. Heat a large skillet (I like cast iron) over medium heat. Add enough oil to coat the bottom of the skillet, but not a deep layer like you would for deep frying. 
  7. Once the oil is shimmering, scoop the batter by 3 tbsp (a #20 or 47 ml cookie scoop) into the skillet, flattening each with the back of the spoon. Leave plenty of room for each fritter to cook. Cook fritters for about 3 minutes, then flip and cook an additional 2-3 minutes, or until golden on the bottoms and cooked through. If they start to get brown too quickly, turn the heat down.
  8. Add more oil to the skillet as needed to repeat with the remaining batter. Cooked fritters can be kept warm in the oven at 200°F on a baking sheet (with a wire rack if you have one) while you finish cooking the rest.

Equipment

Notes

Substitutions:

  • *Salt: You can leave out the salt for babies under 1 year. Give everyone else's fritters a nice pinch of flaky or kosher salt after cooking. 
  • Corn: You can use frozen or canned corn. Thaw/drain the kernels and give them a rough chop.
  • Chives: Use any combination of fresh herbs that you like. Basil, oregano, green onion, dill, or even cilantro would be great depending on the flavor profile you're going for.
  • Goat cheese: Use any cheese you like. Grated white cheddar, parmesan, feta or mozzarella would be good.
  • Egg: For allergies (or if you just don't have an egg), you can leave the egg out and use an additional 1/4 cup of buttermilk.
  • Buttermilk: Though I like the flavor of buttermilk, you can use regular milk. Add 1/4 tsp baking powder in addition to the baking soda. Do not sub both the egg and buttermilk, though. 

Find it online: https://babyledbliss.com/corn-summer-squash-fritters/