After a very wet start to our summer, our garden is now paying the price and our zucchini have given up the fight. It is really unfortunate as our zucchini plants were so healthy and absolutely flourished for a couple of months, but the constant rain just was too much for them. Oh well, we had lots of tasty zucchini from our garden while it was at its peak! Luckily, since it is now zucchini season I can buy fresh picked small zucchini at every local green grocer, outdoor market, and grocery store. I do like zucchini as they are such a versatile vegetable. They really do not have a lot of flavor on their own, but you can do so many things with them from desserts to main course.
One of my favorite summer treats are zucchini fritters. I love how they become crispy and golden brown on the outside, but are soft and tender inside. There are so many ways to make these tasty fritters, but this recipe combines corn and thin strips of zucchini, bound together with egg and a little flour. Having made zucchini fritters many times in the past, this was the first time that I added corn into the batter and I really enjoyed the texture it contributed. I used a spiral vegetable cutter t cut my zucchini strips, but you could also grate the zucchini if you needed to. Although these fritters are best enjoyed right after they are fried, I also enjoy leftovers at room temperature the next day. You can serve these fritters simply as is with a squeeze of lemon juice and cracked black pepper, with some Greek yogurt mixed with chopped chives as I have, with some guacamole, or even some freshly made tomato relish.
Deborah Mele 2014
Zucchini Corn Fritters
- 2 Medium Large Zucchini, Cut Into Strips With A Spiral Cutter or Grated
- 1 Cob of Corn, Kernels Removed
- 2 Eggs, Lightly Beaten
- 2 Cloves Garlic, Finely Minced
- 1/2 Dried Oregano
- 1/3 Cup Fresh Parsley Leaves
- Salt & Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 + Cup All-purpose Flour
- Olive Oil or Coconut Oil For Frying
- Mix together the zucchini, corn, eggs, garlic, oregano, parsley, salt, pepper, red pepper flakes, and 1/2 cup of flour.
- If the mixture is very wet, add another tablespoon or two of flour if needed.
- Heat a tablespoon or two of the oil in a frying pan over medium heat, then drop heaping tablespoons of your batter into the pan. (I can cook three fritters at one time)
- Cook the fritter for 3 to 4 minutes or until golden brown on the bottom then using a spatula, carefully turn it over and cook for another 3 to 4 minutes on the other side.
- Remove the fritter onto a paper towel lined plate, and continue to cook the rest of the batter in the same manner.
- Serve the fritters immediately with your choice of garnish. (See options in notes above)