This picture doesn't do these justice. They were amazing - sweet from the corn and a little salty. We couldn't get enough of them. And they are just as good warm or cool. I was eating them as they came out of the fry pan and then had more later when I was actually eating dinner.
I found this recipe on Serious Eats with a new weekly column - the Crisper Whisperer, how cute is that? Every Tuesday Carolyn Cope is going to post a column using in season veggies to help you use up what's in your crisper from your garden, the Farmer's Market or your local CSA delivery. What a great idea!
One note: when you're frying these watch out for the stray corn kernels. When they sit all alone in the hot oil sometimes they pop and fly out of the pan. I really need a splatter guard for frying!
Zucchini and Corn Fritters
Adapted from the Crisper Whisperer on Serious Eats.
2 medium zucchinis
1 tsp salt
3 eggs
2 ears of corn, kernels cut off
1/3 cup onion, finely diced
1 Tbls chives
1/4 cup parsley, chopped
1/2 cup rice flour
1/4 cup potato starch
dash, or more of hot sauce
Canola oil for frying
Shred the zucchini and put into a colander, sprinkle with salt. Put the colander into the sink and let it drain as you mix up everything else.
Whisk the eggs in a large bowl. Mix in the corn, onion, chives, parsley, flour and hot sauce.
Squeeze the excess water from the zucchini and mix that into the other ingredients.
Heat a large pan with about 1/4 inch of canola oil over medium-high heat. When the oil is hot drop large spoonfuls of mixture into the pan - flatten the mound out with the back of your spoon. Fry on one side until the edges turn golden brown (about 2 minutes), then flip the fritter and fry the other side about 1-2 minutes more until golden brown on that side. Remove from oil and drain on a paper towel. Let them cool slightly before attempting to eat.
These are wonderful even when they cool to room temperature, but you could stick them in a warm oven (200 degrees) until ready to serve.
The original recipe suggested serving them with Greek yogurt or sour cream, but we were too busy enjoying them to remember this!
