Crispy Zucchini-Corn Breakfast Fritters with Hot Honey

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 2 medium zucchini
• 1 cup fresh corn kernels
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 3 scallions
• 3/4 cup shredded sharp cheddar
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp baking powder
• 1/4 cup neutral oil for frying
• 3 tbsp honey
• 1 tsp hot sauce
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh chives

Instructions

1. 1Grate the zucchini on the large holes of a box grater, place it in a clean kitchen towel, and squeeze firmly over the sink until almost no liquid remains; this step is essential for crisp fritters.
2. 2Transfer the drained zucchini to a large bowl and stir in the corn kernels, lightly beaten eggs, flour, cornmeal, thinly sliced scallions, shredded cheddar, salt, pepper, and baking powder until a thick batter forms.
3. 3Stir honey and hot sauce together in a small bowl until smooth; set the hot honey aside for finishing.
4. 4Heat a thin layer of neutral oil in a large nonstick skillet over medium heat until a drop of batter sizzles immediately.
5. 5Scoop heaping tablespoons of batter into the pan, flattening each gently with the back of the spoon into 3-inch rounds; cook in batches of 4 to avoid crowding.
6. 6Fry 3 to 4 minutes per side until deep golden brown and crisp on the edges, adjusting heat if they brown too fast before the centers set.
7. 7Transfer finished fritters to a wire rack set over a sheet pan so they stay crunchy instead of steaming.
8. 8Warm the remaining fritters in a 300°F oven if needed while you finish the batch.
9. 9Plate three fritters per person, dollop Greek yogurt alongside, and drizzle generously with the hot honey.
10. 10Snip fresh chives over the top and serve right away while the fritters are still shatter-crisp.
11. 11Any leftover fritters reheat beautifully in a toaster oven or air fryer at 350°F for 4 minutes.