Zucchini Fritters

by | Jan 1, 2020 | Healthy(ish), Quick & Easy, Recipes, Vegan, Vegetarian

Zucchini Corn Fritters

 

To celebrate summer’s end, bust out the frying pan and make some zucchini fritters.

About this Recipe

By: Mrs.Kossenfloffer

There’s not much to love about a Florida summer, so I try focusing on the variety of produce.Among the many seasonal fruits and vegetables are corn, tomatoes and zucchini. Sometimes they even go on sale. To celebrate summer’s end, bust out the frying pan and make some zucchini fritters. To balance out all the fried food, serve them with a light and refreshing tomato mango salad. Summer on a plate.

Ingredients

Zucchini Fritters:

  • 3 medium zucchini, coarsely shredded
  • Kosher salt
  • 3–4 scallions, chopped
  • 2 ears corn, kernels cut off
  • 2 cups cornmeal
  • 3/4 cup milk
  • 1 tablespoon sour cream
  • 1/2 teaspoon baking soda
  • Freshly ground black pepper
  • 3 large eggs
  • 1/2 teaspoon white pepper
  • 1–2 teaspoons sugar
  • Vegetable oil for frying

 Sour Cream Sauce:

  • 1 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chives or scallions, finely chopped
  • Kosher salt and freshly ground black pepper to taste

Tomato-Mango Salsa:

  • 3 medium tomatoes
  • 1 large mango, sliced (peaches or nectarines work too)
  • 1/4 red onion, thinly sliced and rinsed with water
  • Kosher salt
  • 8–10 fresh basil leaves, torn
  • Olive oil
  • Freshly ground black pepper
  • Flakey salt (optional)

 

 

 

Step by Step Instructions

 Step 1:

Place the zucchini in a strainer or colander over a bowl. Toss the zucchini with 1 teaspoon of salt and let it sit for 10 minutes. Place the zucchini in a clean kitchen towel and squeeze the excess water out. Place in a large bowl.

Add the scallions and corn to the zucchini and mix to combine.

In a medium bowl, whisk the cornmeal, baking soda, sugar, 1 teaspoon of salt and white pepper.

Add the milk, sour cream and eggs and whisk to combine.

Add the cornmeal mixture to the zucchini mixture and stir until it is evenly combined.

Step 2:

Coat the bottom of a large skillet with oil and heat overmedium–low heat (see note). Once hot,add one dollop of the zucchini mixture to the oil and flatten with the back of a spoon or spatula.Fry until golden brown, about 2 minutes. Flip and repeat on the other side. Taste this first fritterand adjust the seasoning as needed. Repeat with the rest of the batter. Place the cooked fritters ona rack inside a sheet pan. Keep the fritters warm in a 200–degree oven until ready to serve.

Step 3:

To make the sauce, combine all the ingredients in a medium bowl. Refrigerate until ready to use.

To make the tomato mango salad cut the tomatoes into wedges. Place them in a colander over a bowl. Add the onions. Season all over with about 1 teaspoon of kosher salt. Let sit for about 10 minutes.

Step 4:

Arrange the tomatoes on a plate, top with the mangos, onions and basil. Drizzle with olive oil and season with Kosher or flakey salt and freshly ground black pepper.

Note: Do not get the oil too hot. If the oil gets too hot, some corn kernels may “pop,” and oil might splatter. It’s a messy job in this frying business.