Corn and Zucchini Fritters

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Sam came home from work this morning with these two little beauties. He said he saw them at our local "Share the Bounty" stand on his way home so he stopped and got them for me. Aren't they lovely? So tiny. So perfect.

My first thought....

Whatever shall we make with them?

We decided today is the day for Corn and Zucchini Fritters. Actually we are 2 days premature with this decision since the produce stand opens the day after tomorrow, which will be the first day of the season that we can eat fresh locally grown sweet corn.
But, alas. That is two days away.
And we have these two zucchini to eat today.
So it will have to be frozen corn.

Start with the dry ingredients in a bowl. Flour, sugar, baking powder, salt, pepper.

Give them a good stir.

In another bowl,combine cream, egg, melted butter.

Whisk them all together.

Pour the wet into the dry.

Mix it all up. It'll be fairly thick.

We used the two lovelies he brought home. One small zucchini. One small yellow zucchini. You could use all one kind. Whatever you have will be just fine.

Shred the zucchini.

First choice: cut some corn from the cob.
Second choice: thaw some frozen corn.

Shred some pepperjack cheese. Could be cheddar, if you prefer.
I love the spice of the pepperjack.

Add the zucchini, corn, and cheese.

Mix it all together. It's a bit thick for a spoon. Keep at it or just use your hands. I use my hands. Fingers make mixing thick things like this so much easier.

Fry the fritters in about 1/2-inch of oil on medium-high heat. Just until browned on one side. Don't turn the heat up too high or they'll get too brown before the innards are cooked through.

Flip them over and let them brown on the other side. 

Drain on paper towels. Sprinkle with a little salt.

Serve them up hot with some Ranch Dressing for dipping.
They are also fabulous served with Chili or Taco Soup.

Look at this! At once salty and slightly sweet. Crispy on the outside. Tender and fluffy on the inside. Lovely zucchini and that delicious pop of sweet corn and the wonderful little kick from the pepperjack cheese.

Corn and Zucchini Fritters
1 cup flour
1/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons cream (or milk)
2 tablespoons melted butter
1/2 cup shredded yellow zucchini
1/2 cup shredded zucchini
1 cup fresh or frozen corn
1/2 cup shredded pepperjack cheese

In a bowl, combine flour, sugar, baking powder, salt, and pepper. In a separate bowl, whisk together egg, cream or milk, and melted butter. Add wet ingredients to dry and combine. Add zucchini, corn, and cheese. Mix together. Heat about 1/2-inch oil over medium-high heat. Drop by heaping tablespoons onto hot oil. Flatten slightly with a spoon. Cook until lovely brown on one side. Flip over and allow to brown on the other side. Drain on paper towels. Serve with Ranch Dressing or with Chili or Taco Soup.

These fritters freeze well so make a bunch of them. The recipe is easy to double or triple or more. Serve them for lunch or dinner and allow the rest to cool. Freeze in freezer bag(s). To serve, allow to thaw and place under broiler in oven for a minute or so until toasty hot.

If you want more recipes like this one, you'll find some really great ones in this book.
(scroll down to the 3rd book)

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