| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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Various |
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Attributes:
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Book, Healthy, Vegetarian |
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Comments:
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We have other recipes for zucchini fritters and corn fritters, but this one combines the two. There are several ways to serve these, and they make a great breakfast with a runny egg on top too! This is a great mid-summer dish when fresh zucchini and corn are available from the farmer's market. |
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Serving Suggestions:
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You can serve this with either Diavolo Sauce or Roasted Tomato and Lime Aioli, both recipes are found elsewhere. |
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Ingredients:
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2 medium zucchini, coarsely grated to core leaving the seeds Kosher salt 1 tbs. unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped 2 ears of fresh sweet corn, kernels cut off 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 tsp. baking soda Freshly ground black pepper 3/4 cup buttermilk 1 large egg Vegetable oil for frying |
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Instructions:
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1. Toss the shredded zucchini with 1/2 teaspoon salt in a colander set over a bowl (to catch the drained water) and let stand for at least 10 minutes, tossing occasionally. Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as you can, 2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Cook the onion and garlic, stirring occasionally, until slightly softened and aromatic, 4-5 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, 3-4 minutes. Set aside to cool some. 3. Whisk the cornmeal, flour, baking soda and 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a medium bowl. Whisk the buttermilk and egg in a separate bowl, then add the corn mixture and zucchini and stir to mix the ingredients evenly. Add the cornmeal mixture and stir until just combined. 4. Heat about 1/8-inch of vegetable oil in the nonstick skillet over medium heat. Working in batches, scoop 1/4 cup of the zucchini/corn mixture into the oil and use the back of the measuring cup to pat down and flatten the fritter some. Cook until golden brown, about 3-4 minutes per side. Drain on paper towels and sprinkle the top with a pinch of salt. |
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2021-08-07