Skip to main content

Zucchini Corn Fritters


This is the time of year that many who are into gardening are harvesting what they are hoping is the last of the goodies from their garden, particularly those who have planted more than one zucchini plant!  These crazy people have often put friendships on the line in the name of getting rid of what almost always turns out to be an overabundance of huge zucchinis.  Case in point, my in-laws last year.  I think they still have zucchini in every form you can imagine in their deep freeze...needless to say I am pretty sure they skipped out on that particular plant this season.  

Anyway, for those of you who have tons of the stuff hanging around and whose neighbors are now slamming the door in your face screaming "No More!!!", I have a new recipe for you to try, zucchini corn fritters.  I found this recipe in Food Network Magazine last summer and have brought them to a few parties and dinners and they have always been a hit.  The zucchini taste kind of hides behind the corn too, so you can probably convince the kiddos that there is just corn in there.  Now you get rid of more zucchini and they are tricked into eating something I'm sure they've sworn they would never touch!


Our ingredients...


Sweat out the shredded zucchini with salt...


Cook the onions and garlic for 4 minutes and then add in the corn.  Cook an additional 3 minutes.


Whisk together our dry ingredients...


In a separate bowl, whisk together our buttermilk and egg.


Once whisked, mix in the corn and onion mixture, then the zucchini that has had the water squeezed out.


Finally, stir in the cornmeal mixture, just until incorporated.


Hooray!  Fritter mix! 


Scoop by 1/4 cup full scoops into a nonstick pan...please forgive my use of the old pan... :)


Cook until golden brown and crispy on both sides, then place on a paper towel to drain until serving.


Enjoy!  They are creamy, crunchy and super duper delicious!



Zucchini Corn Fritters
Serves 6-8 comfortably, Recipe from Food Network Magazine, Sept. 2011

2 medium zucchini (or one big one), shredded
kosher salt
1 Tbsp. butter
1/2 small onion, finely chopped
1 clove garlic, minced
2 ears corn, kernels cut off
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 tsp. baking soda
ground pepper
3/4 cup buttermilk
1 egg, large
vegetable oil, for frying

In a medium bowl, toss zucchini with 1/2 tsp. salt; let stand 10 minutes and then place zucchini in a paper towel.  Squeeze to remove the excess water, place to the side until later.

Heat the butter in a large nonstick pan over medium-high heat.  Add in the onions and garlic, cook until slightly softened, about 4 minutes.  Add in the corn and cook another 3-4 minutes.

Whisk together the cornmeal, flour, baking soda, 3/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.  In a separate bowl, whisk together the buttermilk and egg; add in the corn mixture and then the cornmeal mixture.  Stir until combined.

Heat 1/8 of an inch of oil in a large nonstick skillet over medium heat.  Using an ice cream scoop, or a large spoon, scoop 1/4 cup of the batter at a time into the heated oil.  Use the back of the scoop to flatten the batter slightly into a thick pancake type shape.  Cook until golden brown and crispy, 3-4 minutes per side.  They can brown very quickly after a few pans full, so check them often and don't walk away!  When finished, drain on paper towels and sprinkle lightly with salt.  

These fritters can be made ahead and reheated at 375F.  (I also froze some and will edit this post at a later date to let you know how those turn out.)


Comments

Popular posts from this blog

Easy Bread Machine White Bread

About 6 months ago, I made the very difficult decision to leave my long-time job at Lower Columbia College for the opportunity to work at University of Portland, which had been a dream of mine for quite a while. During my last few days at LCC, one of my co-workers and friends asked me if I would finally be able to resume my blog and share recipes since I was going from a 40 hour work-week to a 35 hour work-week. At the time, I told him I wasn’t sure but that I would certainly try! Well, it has been 6 months...and all that extra time ended up consumed with a new obsession - gardening! (I’m sure there will be more about that new adventure in the future.) Anyway, I still haven’t been all that active with baking lately but I think this is the perfect opportunity to change that, if for no other reason, than it has  been almost impossible to even buy bread in the town of Woodland right now! Lol Which leads me to my post today - we’re making bread! And though I will end up making many

Easy Fudgy Brownies

I’m sure many of us are craving some comfort foods at this time - I base this of course on the fact that it seems that the baking aisle in every grocery store I have gone into since March 15th has been mostly empty of even the very basic of supplies - flour, yeast, brownie mix…It is getting better but short of going to literally every grocery store from here to Portland which makes me just a tad bit nervous and completely defeats the point of limiting time out in public, there appears to be a very small selection in pre-made mixes; and if I’m being honest, boxed mix is usually my go to for brownies! That being said, luckily I have a selection of brownie recipes I regularly use and like with supplies I normally stock in my pantry. For those of you craving a good fudgy brownie and lacking in mix like me, here is a from scratch brownie recipe that is not only super easy but dirties very few dishes. Enjoy! Fudgy Brownies Recipe adapt

Strawberry Savannah Smile Cupcakes

With all the beautiful weather we've had over the last couple of weeks, I find myself longing for Spring - for sunshine and flowers, longer days and the chirping of birds.  And of course...Girl Scout cookies!  For those who are linked in to the Girl Scout community, you know that the beginning of Spring is when Girl Scout cookies are delivered and girls of all ages begin to pop up at local grocery stores, working hard at setting up their booths and telling their community what service projects and fun trips they hope to support with the money they earn through all of their hard work.  I myself am a Girl Scout leader and the Troop Cookie Manager for our troop so I swear I live, breath and dream all things cookie from January through March. What better way to celebrate the beginning of all that hard work than to make a cookie inspired recipe for the Girl Scouts of Western Washington recipe contest?  And I can't think of any better way to get people in the mood for Girl Sco