By Tracey
Zucchini-Corn Fritters
from Food Network
(Note: This recipe can be halved, I wound up with 7 fritters when I did.)
Ingredients:
- 2 medium zucchini, shredded
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 1 garlic clove, finely chopped
- 2 ears corn, kernels cut off
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 large egg
- canola oil, for frying
Directions:
In a small bowl, toss the shredded zucchini with 1/2 teaspoon kosher salt. Set aside for 10 minutes, then wrap in a clean kitchen towel and squeeze to release excess moisture. Set aside.
Add the butter to a large nonstick skillet set over medium-high heat. When the pan is hot, add the onion and garlic. Cook, stirring frequently, until the onion has softened, about 4 minutes. Stir in the corn and cook, stirring occasionally, for 3 minutes – the corn should retain some of its crispness. Remove the pan from the heat.
In a medium bowl, whisk the cornmeal, flour, baking soda, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. In a second bowl, whisk the buttermilk and egg together until well combined. Add the corn and onion mixture as well as the zucchini, and stir to incorporate. Add the cornmeal mixture, mixing just until everything comes together.
Add enough oil to the large nonstick skillet to come to a depth of about 1/8 inch. Set over medium heat. When the oil is hot, drop the batter into the pan using a 1/4 cup measure. Use the back of the measuring cup to flatten the batter into a round. Cook for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain and sprinkle with salt while still hot. Repeat with remaining batter (you may need to add additional oil as you get to the last few).
(Note: you can make these fritters up to 2 hours ahead of time. Reheat them in a 375 F oven on a wire rack set inside of a baking sheet.)
Makes about 14-15 fritters.
