22 Healthy Sides for Steak

Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.

5 from 1 vote

Looking for Healthy Sides for Steak? Complete your steak dinner with our favorite healthy steak side dishes, including our famous fritters, roasted vegetables, and hearty salads.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish, Sides

Cuisine: American

Servings:

Calories: 233kcal

Author: Kathleen Higashiyama

Ingredients

Heathy Corn and Zucchini Fritters

1 medium zucchini shredded, about 2 cups
2 pinches kosher salt divided
1 cup corn kernels about 1 ear of sweet corn
1 shallot minced
½ cup panko
¼ cup flour
½ cup parmigiano-reggiano cheese grated
1 large egg
1 teaspoon garlic powder
1 pinch freshly ground black pepper
¼ cup basil chiffonade, plus more for serving
1 tablespoon avocado oil or neutral cooking oil, divided
Greek yogurt, creme fraiche, or sour cream

Pan-Roasted Corn (for serving)

1 tablespoon avocado oil or neutral cooking oil, divided
2 tablespoon corn kernels
1 pinch kosher salt

Instructions

Shred zucchini and remove moisture - Use a hand grater or a food processor with a grater disc to grate the zucchini. Place shredded zucchini in a colander in the sink and sprinkle with a pinch of kosher salt. Allow the zucchini to sit for about 10 minutes to release moisture. Gently press the remaining moisture out of the zucchini. This prevents the fritters from getting soggy.
1 medium zucchini, 2 pinches kosher salt
Mix ingredients - Add zucchini, corn kernels, shallot, panko, flour, parmigiano-reggiano, garlic powder, a pinch of black pepper, a pinch of salt, and basil to a large mixing bowl. Toss until combined. Beat an egg in a small bowl and fold into the mixture until well combined.
2 pinches kosher salt, 1 cup corn kernels, 1 shallot, ½ cup panko, ½ cup parmigiano-reggiano cheese, 1 large egg, 1 teaspoon garlic powder, 1 pinch freshly ground black pepper, ¼ cup basil, ¼ cup flour
Cook the fritters - Heat a large pan or braiser over medium high heat and add oil. Scoop about 3-4 tablespoons of batter and form each scoop into 8-10 patties. Cook the patties in batches as to not overcrowd the pan. Place the patties in the pan and cook for about 3-4 minutes on each side until both sides are golden. Line a plate with a paper towel and transfer the fritters to the plate to blot the excess oil from the fritters.1 pinch freshly ground black pepper,¼ cup basil,1 tablespoon avocado oil, Greek yogurt, creme fraiche, or sour cream
1 pinch freshly ground black pepper, ¼ cup basil, 1 tablespoon avocado oil, Greek yogurt, creme fraiche, or sour cream
Pan roast corn (optional) - Pan roast corn while the fritters cook for an additional topping. In a separate skillet, heat oil over medium heat. Add corn and cook for about 8-10 minutes, stirring occasionally. Use a splatter screen if available, as the corn can heat and pop out of the pan otherwise. Once the corn turns golden brown, stir in salt and remove from heat.
1 tablespoon avocado oil, 2 tablespoon corn kernels, 1 pinch kosher salt
Serve - Serve with Greek yogurt, creme fraiche, or sour cream and sprinkle with basil and roasted corn.
¼ cup basil, Greek yogurt, creme fraiche, or sour cream

Notes

Top Tips

Cook fritters in a neutral oil that can tolerate high heat. If you use butter or olive oil, it will likely burn.
Don't flip the fritters until you see some browning underneath or they could crumble.
Be sure to press the moisture out of the zucchini so they don't get soggy.
Make sure the pan isn't too hot or the fritters will burn. If your pan starts to smoke in between batches, let the pan cool down.
Use a quarter cup measuring cup to scoop the batter. This results in uniform patties that will have the same thickness and cook evenly.

Storage

Refrigerate leftover sweet corn and zucchini fritters in an air-tight container in the refrigerator for up to 3 days. You can also freeze these fritters for up to 3 months in a sealed freezer bag or container. To reheat leftovers in the oven, heat oven to 350°F and place the fritters on a baking sheet then bake for 10 minutes. To reheat the fritters on the stovetop, add a drizzle of olive oil to a skillet over low-medium heat then place the fritters in a single layer in the skillet and cook until warm, or about 5 minutes.

Nutrition