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5 from 1 vote

Corn, Zucchini, & Blue Crab Fritters.

A tasty fritter jam packed with veggies, flavor, and (some) blue crab.


  • 4 cups shredded zucchini
  • 1 teaspoon sea salt
  • 3 pastured eggs
  • 2 ears of corn kernels cut from the cob
  • 1 small onion diced
  • 3 green onions diced
  • The meat of two teeny, blue crabs (go on, laugh it up..)
  • 3/4 cup flour a sprouted whole wheat would be great here
  • Freshly ground black pepper


  • Combine the shredded zucchini and the salt in a colander. Allow it to drain while you complete the rest of the steps
  • In a large bowl, crack and lightly whip the eggs with a fork. Then, mix in the corn kernels, minced onion and scallions, flour, crab meat, a pinch or two more salt, and pepper.
  • Now that your zucchini has had a chance to drain, use your hands, mesh strainer, or towel, to squeeze out as much liquid as possible. After it’s squeezed of it’s excess liquid, add it to the bowl with the rest of the ingredients.
  • In a cast iron skillet, heat up some oil.
  • When the oil is hot, gently mound the fritter mixture into small rounds and allow to cook for 3-4 minutes per side. You’ll be able to tell when it’s ready to flip – the fritter will be nice and golden.
  • Top with toppings of choice. I topped ours with avocado slices and some freshly made cabbage salsa (equal parts shredded cabbage and minced tomato, the juice of one lime, a minced bell pepper, half a bunch of minced cilantro, and a few minced green onions).