With just a few pantry essentials, you can make these really tasty corn and zucchini Fritters. These are delicious and absolutely addictive. You can tweak this recipe with any kind of vegetable of your liking….Enjoy!!!

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6-8 depending on size

Ingredients:

1, 1/3 C. all-purpose flour

1 tsp. baking powder

2 tsp. salt, more or less to taste

1 tsp. black pepper

Handful of parsley, finely chopped

1/2 C. grated Parmesan

1/4 tsp. cayenne pepper (optional)

2 large eggs

3/4 C. milk or heavy cream

2 C. corn

2 C. grated zucchini

1 small onion, chopped

Vegetable oil and butter for frying (I use half oil and half butter)

Garnish with sour cream and chives

What to do:

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel, cheese cloth or your hands, drain zucchini completely, trying to get as much  liquid  out as possible.

In a large bowl whisk together flour, baking powder, salt, pepper, parsley, grated Parmesan and cayenne. In a separate bowl add milk and eggs mix well, add in your corn, onion and zucchini then combine; then throw in flour mixture, mix well.

Heat up a skillet over medium high heat and add some vegetable oil and butter to the pan.

Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, about 1-2 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with the remaining batter. Serve immediately. Garnish with sour cream and chives.

Christina’s Notes:

You can use all corn or all zucchini. These fritters are best eaten the day of but can be kept in the refrigerator for up to one day. Any longer then that, makes them not as good, so eat them up!