Zucchini & Corn Fritters

Zucchini & Corn Fritters

By | 2019-07-17T09:02:59-07:00 July 17th, 2019|0 Comments

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Herb sour cream dipping sauce
 1 cup sour cream or Greek yogurt (8 ounces)
 ½ tsp lemon zest (about half a lemon)
 3 tbsp minced fresh basil leaves
 2 tbsp minced fresh chives
 1 anchovy fillet, finely minced (optional; omit to keep the dish vegetarian)
 Kosher salt and freshly ground black pepper
Corn & Zucchini Fritters
 2 lbs (900g; about 4 medium) zucchini or other summer squash, ends trimmed
 1 medium yellow onion (10 ounces/280g), peeled
 1 ½ tsp teaspoons kosher salt, divided
 2 ears corn, kernels cut from cob (about 1 cup; 8 ounces/225g)
 2 large eggs, lightly beaten
 1 large garlic clove, grated or minced
 ¼ tsp teaspoon freshly ground black pepper
 1 cup all-purpose flour (4 1/4 ounces/120g)
 1 tsp baking powder
 1 cup (4 ounces/115g) shredded Gruyère or cheddar cheese
 Olive oil or vegetable oil, for frying

1

For the Herb Sour Cream: In a medium bowl, mix together sour cream (or yogurt), lemon zest, basil, chives, and anchovy (if using). Season with salt and pepper. Set aside or refrigerate until ready to serve.

For the Fritters: Preheat oven to 250°F (120°C) and set a wire rack in a rimmed baking sheet. Grate zucchini on the large holes of a box grater, or use the shredding blade of a food processor. Transfer shredded zucchini to colander set over a bowl or in the sink. Repeat with the onion, then add to the zucchini.

Toss zucchini and onion with 1 teaspoon salt and let stand for 10 minutes. Using your hands or a clean dish towel, squeeze out as much of the liquid from the zucchini and onion as possible. Transfer zucchini mixture to a large bowl and add corn kernels. Stir in eggs, garlic, black pepper, flour, baking powder, and shredded cheese until thoroughly combined and no dry flour remains.

In a large cast iron or heavy stainless steel skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches to avoid crowding the pan, carefully drop scant 1/3 cupfuls of the zucchini batter into the skillet, then press down on them with the cup measure to flatten them to about 1/4 inch thick.

Cook until the bottom side is golden brown, about 4 minutes (the corn will have a tendency to pop in the hot pan, so be careful; you may want to use a splatter guard or lid to shield yourself). If the fritters darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, 2 to 3 minutes longer. Transfer fritters to the prepared baking sheet then keep warm in the oven. Repeat with remaining batter, keeping the pan well-oiled as you go.

Serve fritters warm, with a dollop of herb sour cream on top.

Recipe author or source
2

https://www.seriouseats.com/recipes/2017/07/zucchini-corn-fritters-herb-sour-cream-recipe.html

Ingredients

Herb sour cream dipping sauce
 1 cup sour cream or Greek yogurt (8 ounces)
 ½ tsp lemon zest (about half a lemon)
 3 tbsp minced fresh basil leaves
 2 tbsp minced fresh chives
 1 anchovy fillet, finely minced (optional; omit to keep the dish vegetarian)
 Kosher salt and freshly ground black pepper
Corn & Zucchini Fritters
 2 lbs (900g; about 4 medium) zucchini or other summer squash, ends trimmed
 1 medium yellow onion (10 ounces/280g), peeled
 1 ½ tsp teaspoons kosher salt, divided
 2 ears corn, kernels cut from cob (about 1 cup; 8 ounces/225g)
 2 large eggs, lightly beaten
 1 large garlic clove, grated or minced
 ¼ tsp teaspoon freshly ground black pepper
 1 cup all-purpose flour (4 1/4 ounces/120g)
 1 tsp baking powder
 1 cup (4 ounces/115g) shredded Gruyère or cheddar cheese
 Olive oil or vegetable oil, for frying

Directions

1

For the Herb Sour Cream: In a medium bowl, mix together sour cream (or yogurt), lemon zest, basil, chives, and anchovy (if using). Season with salt and pepper. Set aside or refrigerate until ready to serve.

For the Fritters: Preheat oven to 250°F (120°C) and set a wire rack in a rimmed baking sheet. Grate zucchini on the large holes of a box grater, or use the shredding blade of a food processor. Transfer shredded zucchini to colander set over a bowl or in the sink. Repeat with the onion, then add to the zucchini.

Toss zucchini and onion with 1 teaspoon salt and let stand for 10 minutes. Using your hands or a clean dish towel, squeeze out as much of the liquid from the zucchini and onion as possible. Transfer zucchini mixture to a large bowl and add corn kernels. Stir in eggs, garlic, black pepper, flour, baking powder, and shredded cheese until thoroughly combined and no dry flour remains.

In a large cast iron or heavy stainless steel skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches to avoid crowding the pan, carefully drop scant 1/3 cupfuls of the zucchini batter into the skillet, then press down on them with the cup measure to flatten them to about 1/4 inch thick.

Cook until the bottom side is golden brown, about 4 minutes (the corn will have a tendency to pop in the hot pan, so be careful; you may want to use a splatter guard or lid to shield yourself). If the fritters darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, 2 to 3 minutes longer. Transfer fritters to the prepared baking sheet then keep warm in the oven. Repeat with remaining batter, keeping the pan well-oiled as you go.

Serve fritters warm, with a dollop of herb sour cream on top.

Recipe author or source
2

https://www.seriouseats.com/recipes/2017/07/zucchini-corn-fritters-herb-sour-cream-recipe.html

Zucchini & Corn Fritters