Every once in awhile, you come across a marriage between two vegetables (or fruits) that just SCREAMS amazing. Zucchini and tomatoes is one such combination, used so often in Mediterranean dishes, and that is always delicious. But, my new favorite vegetable marriage of this season is zucchini and corn. And this recipe, adapted from one published in Food Network Magazine, is one that I could eat nearly every day.
Zucchini Corn Fritters
Ingredients
2 ears corn, kernels cut off (I used blanched corn)
1/2 small onion, finely chopped (I used scallions)
1 clove garlic, finely chopped
1 Tbl unsalted butter*
1/2 cup unbleached flour
1/2 cup yellow cornmeal
1/4 tsp baking soda
Kosher salt & freshly cracked black pepper
3/4 cup buttermilk
1 large egg
vegetable oil for frying (I used olive oil)
*The original recipe calls for uncooked corn and onion, which are cooked, first, along with the garlic, in the unsalted butter. Since I used blanched corn and scallions, I skipped this step, thereby skipping the addition of any butter to the recipe.
Instructions
Whisk the flour, cornmeal, baking soda, salt and pepper in a medium bowl.
Whisk the buttermilk and egg in a large bowl, then stir in the corn, onion, garlic and zucchini. Add the dry ingredients and stir until just combined.
Heat a small amount of oil in a large, nonstick skillet over medium flame. Working in batches, scoop 1/4 cupfuls of the batter into the oil and flatten slightly. Cook until the fritters are golden brown, 3 to 4 minutes per side.
Drain on paper towels and serve either warm or at room temperature.
Serving suggestion: Serve with your favorite hot sauce! My own favorite is the Mexican brand, Cholula. But, I’m going to experiment and make some of my own, so stay tuned ….