Zucchini-Corn Fritters
Delicious crispy vegetable fritters that are great alone or as a side dish!
Servings 8 fritters
Ingredients
- 4-4 ½ cups shredded zucchini (3-4 small to medium zucchini squash)
- 1 teaspoon sea salt
- 1 ear of sweet yellow or white corn
- 1 large egg
- ¼ cup flour of your choice (see gluten and grain free options above)
- 1 tablespoon cornstarch
- ½ teaspoon freshly ground pepper
- 4 tablespoons chives, chopped and divided
- zest of one large or two small lemons
- 3 tablespoons olive olive oil, butter, or ghee
Optional: dip in ranch or mustard dip, or garnish with tomatoes, arugula, creme fraiche or sour cream.
Instructions
- Using a box grater or food processor, grate zucchini and place in colander. Sprinkle with sea salt and stir well. Place colander in sink and allow to sit for 10 minutes.
- While zucchini sits, prepare other ingredients:
- Shave corn off cobb, whisk the egg in a small bowl, chop the chives, and zest the lemon.
- After zucchini rests, place between several layers paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, so squeeze!
- Place zucchini in a large bowl, add corn and toss. Add egg, your choice of flour, cornstarch, pepper, lemon zest and 3 tablespoons of chives (reserving one 1 Tablespoon for garnish). Mix well.
- Heat a pan on high heat for one minute. Add 1 Tablespoon butter or olive oil, coat pan evenly. When butter or oil is very hot add zucchini patties. Turn heat to medium high.
- Take a third of a cup at a time and form into patties with hands
- Cook until golden brown (about 4-5 minutes) gently turn. Cook second side until golden brown. (turn down heat if needed)
- If your pan is too small for 8 fritters, work in batches, carefully wiping down pan in between and adding more olive oil or butter for next batch. Garnish with chives and serve warm!