Zucchini-Corn Fritters
Published: Friday, September 24, 2021
2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp. unsalted butter
½ small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut from cob
½ c. yellow cornmeal
½ c. all-purpose flour
¼ teaspoon baking soda
Freshly ground black pepper
¾ c. buttermilk
1 large egg
Vegetable oil, for frying
Toss the zucchini with ½ teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
Whisk the cornmeal, flour, baking soda, ¾ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8" vegetable oil and place over medium heat. Working in batches, scoop scant ¼ cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3-4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. —Makes 6 to 8 servings.
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