Zucchini-Corn Fritters

In August there’s always an abundant supply of 2 things: corn on the cob and zucchini. What to do with all of it? Make these fritters!

Another good recipe for using up zucchini: Zucchini Bake; and here’s another one: Korean Vegetable Pancakes; and the most heart-healthy one of all: Corn Tomato Zucchini Salad.

2 medium zucchini, coarsely shredded
kosher salt
1T butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off (cooked is fine, but raw is better)
1/2c yellow cornmeal (fine ground is better than coarse, but coarse works)
1/2c all-purpose flour (GF flour would probably work too)
1/4t baking soda
3/4c buttermilk
1 large egg
vegetable oil, for frying

Set the zucchini in a colander and sprinkle with salt. Set aside to leech out some of the water. Wrap it in a towel to squeeze out the water and dump it into a bowl.

Meanwhile, cook the onion in the butter until softened, then add the garlic. If the corn is raw, add it for just a couple minutes to cook it slightly.

Whisk the egg and buttermilk together in a large bowl. Whisk the dry ingredients together in a different, small bowl. Add all the cooked vegetables to the buttermilk & egg mixture, then add the dry ingredients and stir until just combined.

Wipe out the skillet you cooked your vegetables in and pour in about 1/8″ of vegetable oil. Heat to medium high – the fritters won’t brown well if the oil isn’t hot enough, but too hot and they’ll burn. Spoon out dollops of the mixture and flatten. Fry until they’re nice and golden brown, about 5 minutes per side. Drain on paper towels.

These are best eaten when they’re freshly made; but you can reheat on a baking sheet and they’re still pretty good.

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