September 4, 2009
It seems the markets are pretty much giving zucchini away these days, and corn is in delicious abundance, so when I spotted a recipe for zucchini and corn fritters, I knew there couldn’t be a more perfect, seasonal food.
I followed the recipe pretty much exactly. The only changes I made is that I sprinkled some sea salt on them when they came out of the oil, which was really nice. I made half the mixture with some sausage chunks – it added a nice flavour in the end, but I wasn’t crazy about the texture. I preferred the fritters when they were kept vegetarian.
The fritters were crispy on the outside, and chewy and moist on the inside. If felt as though I was eating potato fritters, but without all those carbs! The corn kernels were great little nuggets of sweetness (I did add more corn, about three cobs worth). I couldn’t really taste the cilantro though, so next time, I’d add a bit more of that.
I think this is a really easy, great recipe that’s amazingly versatile. You could pretty much throw any veggie, herb or meat in and end up with a great-tasting fritter. If you make them though, plan to eat them right away…they lost all crispness the next day, even after trying to heat them in the oven.
Zucchini and Corn Fritters with Cilantro
adapted from Serious Eats
4 cups shredded zucchini
1 teaspoon salt
2 ears corn
1 small onion, diced small
3 scallions, white and green parts, thinly sliced
1/4 cup cilantro, minced
3/4 cup flour
A few good grinds of black pepper
Canola, grapeseed or other neutral oil, for pan-frying
Sour cream or Greek yogurt, for serving
1. Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.
2. Crack the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour and pepper.
3. Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.
4. Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.
5. Serve with a dollop of sour cream or Greek yogurt. The fritters should be crisp on the outside and slightly custardy on the inside.
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