Zucchini-corn fritters can be an alternative to corn on the cob

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Zucchini-corn fritters can be an alternative to corn on the cob

Zucchini-Corn Fritters

Note: Use caution when frying – hot oil may splatter. This part is not kid-friendly.
Servings: 6


Ingredients:


1½ cups grated zucchini
1½ cups fresh corn kernels
½ cup cornmeal
½ cup flour
¼ teaspoon baking soda
Salt and pepper
¾ cup buttermilk
1 egg
Canola oil, for frying
Fresh basil
Flaked salt (optional) Method:
Sprinkle salt on the zucchini and let sit for 10 minutes. Squeeze the zucchini in a towel to remove as much water as possible.
Combine the cornmeal, flour, baking soda and a big pinch of salt and pepper.
In a large bowl, combine buttermilk and egg in a large bowl then add the corn and zucchini. Mix in the dry ingredients, until just blended.
Heat about ¼ inch of oil in heavy pan. Drop mixture into hot oil, about ¼ cup per cake. Fry until nicely browned, then flip and cook other side. Drain on paper towels.
Serve sprinkled with fresh basil and flaked salt.

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