2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying
Instructions
Toss the zucchini with 1/2 teaspoon 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 medium-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, 3/4
teaspoon salt and 1/4 teaspoon 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 stir
until just combined.
Heat about 1/8 inch vegetable oil in a large
nonstick skillet over medium heat. Working in
batches, scoop scant 1/4 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 to 4 minutes per
side. Drain on paper towels and sprinkle with
salt. Serve warm or at room temperature. (You
can make the fritters up to 2 hours ahead;
reheat in a 375 degrees F oven on a rack set on
a baking sheet.)
Originally Submitted
7/31/2017
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