🌽 I’m All A Flutter From These Here Fritters
Every year I come up with countless ways to use zucchini. I can put ’em in almost anything (except cocktails….I haven’t done that yet!). But there is one recipe that I love the best. Corn and Zucchini Fritters are my go to summer-time favorite! Who doesn’t love this perfect combination in a light but satisfying little crispy cake? We enjoy them as a appetizer with all kinds of toppings and we also have them as a featured part of a tasty summer dinner. Perfectly crispy on the outside, incredibly soft and savory, sweet on the inside.
Zucchini grows with ease in most every garden. They’re like the gardeners true sure-bet. For me, corn is not the same. I struggle with my corn each year. This year however, looks to be taking shape and a very good year.
No matter whether you grow your veggies in your own garden or buy them at a stand or the grocery store, there’s no shortage of summer’s greatest right now. I say enjoy them while they taste their best and the prices are too!
Corn and Zucchini Fritters – The Shuck and Grate
Zucchini is full of water. The way to start making anything that features zucchini is to get rid of as much of the water as possible. Use a grater to shred 3 medium sized zucchini. If you’re doubling the recipe, you can do this easily in your food processor as well. Then, put the zucchini into a bowl and top with about 1 teaspoon of salt. The salt will start to relieve the zucchini of moisture. Let it sit for 10-20 minutes.
Drain, then wrap the zucchini in a clean kitchen towel and squeeze to remove as much liquid as possible. Set aside.
Remove the kernels from 2 ears of corn. I usually do this by setting the corn in the center of my bundt pan, then remove the kernels, allowing them to fall into the pan. Set aside.
In a large skillet, heat 1 tablespoon olive oil and heat over medium. Once the oil is hot, add 1 small finely chopped onion and 3-4 cloves of finely chopped garlic. If you’re a fan of a spicy kick, add 1/2 to 1 small jalapeno, finely chopped, seeds and white veins removed. Saute until translucent, about 5 minutes. Add the corn and cook another 3-4 minutes. It should be just starting to cook through, but still crispy. Remove from the heat.
Mix
Into a medium sized bowl, add 3/4 cup all-purpose flour, 1/2 cup yellow corn meal, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix to combine. In a large bowl, add 3/4 cup buttermilk with 1 large egg and whisk to combine. Add the corn mixture and the zucchini. Mix to combine, then add all of the dry ingredients and the zest from 2 lemons, about 2 tablespoons. Stir until just combined.
A Little Fry
In a large skillet or cast iron pan, heat enough vegetable oil to about 1/8 inch. Heat the oil over medium heat. Once hot, add the batter to the pan, about 1/4 cup per fritter. Cook until the fritters are golden brown, about 4 minutes per side. Flip and cook the other side, another 3-4 minutes. Remove and let the fritters drain on a tray lined with paper towels. Sprinkle with a bit of coarse salt.
Quick and Easy Blistered Tomato Sauce with Garlic and Fresh Herbs
Nothing is more delicious or easier to put together than this summer sauce. It’s a perfect medley of delicious summer flavors.
Into a medium sized pan, add 1 tablespoon olive oil and heat on medium high. Once hot, add 3-4 minced cloves of garlic and 2 cups of whole grape or cherry tomatoes. Add 1/8 teaspoon (a pinch) of salt and pepper to taste. Cook about 5 minutes until the tomatoes start to blister and cook down. Add 2 tablespoons of chopped fresh basil, parsley, oregano or similar herbs. Mix to combine. Remove from heat.
Serve
Top Corn and Zucchini Fritters with Blistered Tomato Sauce and some more fresh herbs.
Enjoy!
Corn and Zucchini Fritters with Blistered Tomato Sauce and Fresh Herbs
Notes
To make this recipe vegan:
Substitute buttermilk for 3/4 cup almond or similar milk plus 3 tablespoons white vinegar. Add 3 tablespoons applesauce instead of the egg or use vegan egg substitute of choice.
Ingredients
For the Fritters
- 3 medium sized zucchini
- 2 ears of corn
- 1 small onion
- 1 tablespoon olive oil
- 1 jalapeno pepper (optional)
- 3-4 cloves garlic
- zest of 2 lemons (about 2 tablespoons)
- 3/4 cup all-purpose flour
- 1/2 cup ground yellow corn meal
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt (divided)
- 1/4 teaspoon black pepper
- 3/4 cup buttermilk
- 1 large egg
- vegetable oil (about 1/2 cup)
Garnish
- Coarse salt
- 2 tablespoons chopped parsley or chives or other fresh herbs (garnish)
For the Blistered Tomato Sauce
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 2 cups whole cherry or grape tomatoes
- 2 tablespoons chopped fresh herbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper (or to taste)
Instructions
- Using a box grater, grate the zucchini coarsely
- Put the zucchini into a bowl and top with about 1 teaspoon of salt. The salt will start to relieve the zucchini of moisture.
- Let it sit for 10-20 minutes.
- Drain, then wrap the zucchini in a clean kitchen towel and squeeze to remove as much liquid as possible. Set aside.
- Remove the kernels from 2 ears of corn. Set aside.
- In a large skillet, heat 1 tablespoon olive oil or butter on medium.
- Add 1 small finely chopped onion and 3-4 cloves of finely chopped garlic.
- Optional: add 1/2 to 1 small jalapeno, finely chopped, seeds and white veins removed.
- Saute until translucent, about 5 minutes.
- Add the corn and a pinch of salt and cook another 3-4 minutes. It should be just starting to cook through, but still crispy.
- Remove from the heat.
- Into a medium sized bowl, add 3/4 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
- Mix to combine.
- In a large bowl, add 3/4 cup buttermilk with 1 large egg and whisk to combine.
- Add the corn mixture and the zucchini.
- Mix to combine, then add all of the dry ingredients and the lemon zest. Stir until just combined.
- In a large skillet or cast iron pan, heat enough vegetable oil to about 1/8 inch.
- Heat the oil over medium heat.
- Once hot, add the batter to the pan, about 1/4 cup per fritter.
- Cook until the fritters about 4 minutes, until golden brown.
- Flip and cook the other side, another 3-4 minutes. Remove and let the fritters drain on a tray lined with paper towels.
- Top with coarse salt while still warm
For the Blistered Tomato Sauce
- Into a medium sized pan, add 1 tablespoon olive oil and heat on medium high.
- Once hot, add 3-4 minced cloves of garlic and 2 cups of whole grape or cherry tomatoes.
- Add 1/8 teaspoon (a pinch) of salt and pepper to taste.
- Cook about 5 minutes until the tomatoes start to blister and cook down.
- Add 2 tablespoons of chopped fresh basil, parsley, oregano or similar herbs.
- Mix to combine. Remove from heat.
- Serve hot or room temperature with the Corn and Zucchini Fritters.
- Garnish with chopped more fresh herbs
- Enjoy
Karen Harris https://www.bittersaltysoursweet.com
