Follow these detailed steps to ensure your Sweet Corn and Zucchini Poppers turn out perfectly crispy on the outside and tender on the inside every single time. The key to success lies in the preparation of the zucchini.

Step 1: Prepare the Zucchini
This is the most critical step for avoiding soggy poppers. Using the large holes of a box grater, grate the two medium zucchini into a large bowl. Sprinkle them generously with about 1 teaspoon of salt and toss to combine. Let the salted zucchini sit for 10-15 minutes. You will see a significant amount of water begin to pool at the bottom of the bowl.

Step 2: Squeeze Out the Moisture
Transfer the salted zucchini to a clean kitchen towel, cheesecloth, or a few layers of heavy-duty paper towels. Gather the ends of the towel and twist, squeezing as hard as you can over the sink to remove as much liquid as possible. You will be amazed at how much water comes out. The drier your zucchini, the crispier your final poppers will be. Set the squeezed, dry zucchini aside in a large mixing bowl.

Step 3: Combine the Ingredients
To the bowl with the dry, squeezed zucchini, add the sweet corn kernels, grated Parmesan cheese, chopped green onions, and minced garlic. In a separate, smaller bowl, whisk together the all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Add this dry mixture to the zucchini and corn mixture and stir gently until everything is lightly coated.

Step 4: Finish the Batter
In the same small bowl you used for the dry ingredients (no need to wash it), lightly beat the two large eggs. Pour the beaten eggs over the zucchini mixture. Use a spatula or wooden spoon to mix everything together until just combined. Be careful not to overmix; you want to stir only until there are no dry spots of flour remaining. The batter will be thick and chunky.

Step 5: Cook the Poppers (Pan-Frying Method)
Heat the ¼ cup of vegetable or canola oil in a large skillet or frying pan over medium-high heat. The oil is ready when a small drop of batter sizzles immediately. Working in batches to avoid overcrowding the pan, drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to gently flatten each mound into a small patty, about ½-inch thick.

Step 6: Fry to Golden Perfection
Fry the poppers for about 3-4 minutes per side, or until they are a deep golden brown and crispy. Carefully flip them using a thin spatula. Once both sides are cooked, transfer the poppers to a wire rack or a plate lined with paper towels to drain any excess oil. The wire rack is preferred as it allows air to circulate underneath, keeping the bottoms from getting soggy. Repeat with the remaining batter, adding a little more oil to the pan between batches if needed.

Alternative Cooking Method: Baking
For a healthier, lower-oil version, you can bake the poppers. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray. Drop tablespoonfuls of the batter onto the sheet, flattening them slightly. Spray the tops of the poppers with a little more cooking spray. Bake for 20-25 minutes, flipping them halfway through, until they are golden and firm. Note that baked poppers will be less crispy than their pan-fried counterparts but still delicious.

Alternative Cooking Method: Air Frying
For maximum crispiness with minimal oil, the air fryer is an excellent choice. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the poppers in a single layer in the basket, ensuring they don’t touch. You will need to work in batches. Air fry for 10-12 minutes, flipping halfway through, until they are deeply golden and very crispy.