‘Tis the season . . . to be overwhelmed with zucchini, yes? Either you’ve got it in your garden, or you’ve picked it up at the farmer’s market, or maybe you’re one of those people who works in an office where summertime means bags of fresh home grown produce (and always, always zucchini) turn up in the break room every Monday morning. In the 13 years I worked in an office, I only grew zucchini in my garden once. After that I knew I would have a nonstop supply without taking up space in my own yard. I miss that. Just not enough to go back to working in an office!
This is another one of those recipes that happens when I have too much of something hanging around–although in this case it was corn more than zucchini. I bought WAY too much corn for our annual Brewer’s Fest barbecue, so we spent the following two weeks eating it almost every night, in some form or another. I figured wrapping it up in some batter and frying it in oil would be one way to fight the corn-eating blahs. Sure enough, it worked. And used up an extra large zucchini at the same time! I wish I could eat my vegetables this way every day, sigh.
Corn and Zucchini Fritters
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 tsp sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup milk
- 1 Tbsp butter, melted
- 1 cup grated zucchini, squeezed of extra moisture
- 1 cup fresh corn, kernels cut from cob
- 2 Tbsp grated parmesan cheese
- oil for frying
- yogurt, sour cream, or other dipping sauce
Mix the egg, milk, and melted butter in a medium bowl. In a separate bowl, combine the dry ingredients and mix well. Add the dry ingredients to the egg mixture and stir until fully mixed. Stir in zucchini, corn, and parmesan cheese.
Heat a shallow layer of oil in a large fry pan over medium high heat. When the oil is hot enough to “dance” (not quite smoking) drop a scant 1/4 cup of batter into it, spreading slightly to make a flat pancake shape. Cook 1 to 2 minutes, until golden brown on the bottom and set on the top; flip; cook 1 to 2 minutes more or until browned on the other side. Remove from pan and drain on a metal rack set over a rimmed pan.
Cook only a few fritters at a time to keep the oil temperature from dropping too much, which makes the fritters soak up more of the oil and taste greasy. Add oil as needed between batches.
Serve immediately with a dipping sauce of your choice–I used sour cream with a bit of dill mixed in.