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Zucchini & Corn Fritters
Summer may be coming to an end, but there's still some time left to enjoy summer vegetables before they're gone for the year. Zucchini and corn are so much more sweet and delicious during the summer when they're in season, and they pair perfectly with salty Parmesan for these simple, yet delicious fritters. Corn fresh off the cob is critical for this recipe; it is so much more tender and sweet than canned or frozen corn. A touch of flour and some light spices make these fritters perfect; the zucchini and corn really get the be the stars. If you have any fresh basil left in your garden, that would make a great addition to the fritters as well.
Begin by shredding one large zucchini and one carrot into a bowl that is lined with two or three layers of paper towel and let the vegetables sit for a few minutes.
Lift the vegetables out of the bowl inside the paper towels and squeeze the excess moisture out. Zucchini has a very high water content so it's important to get some water out before adding the other ingredients. Return the vegetables to the bowl, discarding the paper towel.
Cut the kernels off of two fresh corn cobs and add them to the bowl. Add in 1/3 plus 1/4 cup of flour to the bowl and an egg, along with some smoked paprika, cayenne, garlic powder, salt and pepper, and Parmesan cheese.
Gently fold all the ingredients together with a rubber spatula. If the mixture is extremely loose, add more flour one tablespoon at a time. It shouldn't be dry by any means - everything should just lightly hold together.
Heat a non-stick pan with two tablespoons of olive oil and add the fritters using a small ice cream scoop. Gently flatten the fritters out with the back of the scoop.
Let the fritters cook for about 4 minutes per side, until golden brown and slightly crispy. Transfer them to a paper towel lined plate to drain. Repeat these steps until all the fritters are cooked, adding a tablespoon or two of oil between batches. Make sure to give the fritters room and not crowd them so they don't stick together. Once the fritters are cooked, sprinkle some flaky sea salt or kosher salt over the top. Try to sprinkle them just as they come out of the pan so the salt sticks to the warm oil that is still on them.
Serve as an appetizer with sour cream for dipping, or as a side to grilled chicken, fish, or pork.
Recipe:
Total Time: 40 minutes| Serves: 4 (6-8 as appetizer)
Ingredients:
1 carrot, shredded
1 large zucchini, shredded
2 corn cobs, kernels cut off
1 egg
1/3 cup + 1/4 cup flour
1/4 cup grated Parmesan cheese
1 tsp kosher salt
1/2 tsp black peper
1/4 tsp smoked paprika
1/4 tsp garlic powder
Dash cayenne pepper
4-6 tablespoons olive oil
Extra kosher or sea salt for sprinkling
1. Place the shredded carrot and zucchini in a bowl lined with two to three layers of paper towels. Let the vegetables sit for 2-3 minutes, then squeeze the excess liquid out using the paper towels. Discard the paper towels and return the zucchini and carrots to the bowl.
2. Add the egg, flour, Parmesan, salt, pepper, smoked paprika, garlic powder, and cayenne. Fold everything together with a rubber spatula. If needed, add more flour in increments of 1 tablespoon at a time if the mixture is too loose. The consistency should be like that of Greek yogurt.
3. Heat two tablespoons of the olive oil in a non-stick frying pan over medium-high heat. Use a small ice cream scoop to gently place the fritters into the pan, flattening them slightly with the back of the ice cream scoop.
4. Cook the fritters in batches so as not to overcrowd the pan. Add another tablespoon or two of oil in between batches as needed. The fritters will take about 4 minutes per side until they are golden brown.
5. Move the fritters to a paper-towel lined plate to let the excess oil drain off. Lightly sprinkle them with flaky sea salt or kosher salt. If you'd like, serve as is or with sour cream and chives or basil.