Zucchini-Corn Fritters

Zucchini-Corn Fritters

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    medium zucchini, coarsely shredded

  • Kosher Salt

  • 1

    tbsp. unsalted butter

  • ½

    small onion, finely chopped

  • 1

    clove garlic, finely chopped

  • 2

    ears corn, kernels cut off

  • ¼

    cup yellow cornmeal

  • ½

    cup all-purpose flour

  • ¼

    tsp. baking soda

  • Freshly Ground Pepper

  • ¾

    cup buttermilk

  • 1

    large egg

  • Vegetable oil, for frying

Directions

1. Toss the zucchini with 1/2 tsp. salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. 2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside. 3. Whisk the cornmeal, flour, baking soda, 3/4 tsp. salt and 1/4 tsp. pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. 4. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. **You can make the fritters up to 2 hours ahead; reheat in a 375 oven rack set on a baking sheet.


Nutrition

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