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RecipesCorn and Zucchini Fritters
(presented at King Market 9/06/09) serves 4 as a side or as part of a light meal equipment: box grater, colander, knife, dish towel, measuring cups, whisk, skillet, spatula
for the batter:
Grate zucchini coarsely with a box grater and put in a colander. Mix zucchini with 3 pinches salt and set aside to drain while you prepare the other ingredients. Cut corn kernels off the cob. Boil corn in water for 4 minutes and drain well. Mix batter: Crack egg into bowl and whisk lightly. Add water, flour, cornstarch, salt and pepper. Whisk together until batter is smooth. Chop green onions. Put into a separate mixing bowl. Add corn. Squeeze excess water from zucchini by rolling it up in a cylinder in a clean dishtowel and twisting very tightly. Add zucchini to the green onion and corn. Add batter to vegetables and stir to mix. Heat a skillet with 2-3 Tbsp oil over medium high heat until oil is almost smoking. Drop a heaping tablespoon fritter mix into the pan, and then press with the back of a spoon to flatten. Repeat. Turn fritters after two minutes, or until golden brown. Remove to a plate lined with paper towels and hold in a warm oven. Fry the remaining fritters in batches, adding additional vegetable oil as needed. Kelly Myers
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