Zucchini and Corn Parmesan Fritters
Adding fresh corn to the batter gives these zucchini fritters a special, summery twist.
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Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
zucchini-and-corn-parmesan-fritters
- 2 zucchini
- 1/2 t salt
- 3 T butter
- 1/2 onion
- 2 clv garlic
- 1 1/2 c corn kernels
- 1/2 c all-purpose flour
- 1/2 c cornmeal
- 1/2 t baking powder
- 1 egg
- 1 c milk
- 1/2 c grated Parmesan
- sour cream
- minced chives
- lemon
Zucchini and Corn Parmesan Fritters Directions
- Toss the zucchini with ½ teaspoon of salt in a medium bowl. Let rest for 10 minutes, then squeeze the zucchini to wring out excess water. Transfer to a colander and set aside.
- Melt 1 tablespoon of the butter in a skillet over low heat. Add the onion and garlic, and sauté until the onions are translucent. Add the corn, and sauté for an additional 5 minutes, until tender. Remove from heat and set aside.
- In a large bowl, whisk together the flour, cornmeal, and baking powder. Whisk in the egg and milk. Fold in the corn mixture. Give the shredded zucchini one more squeeze, and fold this into the bowl. Add the Parmesan and season the fritter batter with salt and pepper.
- Melt 1 tablespoon of butter in the skillet over medium heat. When it’s sizzling, add the batter in heaping half-cup scoops. Fry each side until golden brown and crispy, about 2 minutes per side. Add the last tablespoon of butter to the pan before frying the 2nd batch of fritters.
- Serve warm, with sour cream, minced chives, and a squeeze of lemon.