Toss the zucchini with one half tsp salt in a 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 med 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, three fourths tsp salt and 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 stil until just combined.
Heat about one eighth inch vegetable oil in a large nonstick skillet over med heat. working in batches, scoop scant one fourth 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 papaer towels and sprinkle with salt. serve warm or at room temp. You can make the fritters up to 2 hours ahead, reheat in a 375 degree oven on a rack set or baking sheet.
Originally Submitted
8/19/2011
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