We just started harvesting sweet corn a few days ago, and couldn’t be more excited about it. Now that we we’re harvesting it daily, you better believe that we’re also eating it daily! Since we have an abundance of zucchini and fresh herbs as well, I decided to make one of my favorite summer dinners tonight: Zucchini and Corn Fritters.
Here’s my favorite recipe and we hope you’re inspired to make it at home!
Toss zucchini and onion with 1 teaspoon salt and let stand in colander 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 egg, garlic, basil, parsley, serrano pepper, black pepper, flour, baking powder, and shredded cheddar until thoroughly combined.
In a large cast iron or heavy stainless steel skillet, heat 2 tablespoons oil over medium 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 1/3 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 low. Flip the fritters and cook until browned on the other side, 3 to 5 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 lemon yogurt on top.
*Denotes ingredients that are currently available here on the farm!
Pauline adapted this recipe from Serious Eats and it makes about 7-8 fritters.