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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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They were quick to put together! Our only change is we like a little punch with the chili peppers. Ingredients:
2 medium zucchini, coarsely shredded |
kosher salt |
1 tablespoon unsalted butter (can use olive oil) |
1/2 small onion, finely chopped |
1 garlic clove, finely chopped |
2 ears corn, kernels cut off (can use 1 cup frozen) |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
1/4 teaspoon baking soda |
fresh ground pepper |
3/4 cup buttermilk |
1 large egg |
vegetable oil, for frying |
1/2 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
3. Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
4. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.
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