Zucchini-Corn Fritters
They can be made up to 2 hours ahead and reheated in a 375 degree F oven on a rack set on a baking sheet.
Ingredients
- 2 Zucchini, medium, coarsely shredded
- Kosher salt
- 1 tbsp Butter, unsalted
- 1/2 Onion, small, finely chopped
- 1 clove Garlic, finely chopped
- 2 Corn, ears, kernels cut off
- 1/2 cup Cornmeal, yellow
- 1/2 cup Flour, all-purpose
- 1/4 tsp Baking soda
- Black pepper, freshly ground
- 3/4 cup Buttermilk
- 1 Egg, large
- Vegetable oil, for frying
Directions
- Toss the zucchini with 1/2 teaspoon salt and let stand 10 minutes, then squeeze dry in a kitchen towel.
- Heat the butter in a large nonstick skillet over medium-high heat and cook the onion and garlic until slightly softened, about 4 minutes. Add the corn and cook until crisp-tender, about 3 minutes.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large bowl whisk the buttermilk and egg, stir in the corn mixture and zucchini, then the cornmeal mixture just until combined.
- Heat 1/8 inch of oil in a large nonstick skillet over medium heat. Scoop in scant 1/4 cups of batter in batches and flatten with the cup.
- Cook until golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.