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Zucchini & Sweet Corn Fritters

drakecooper
By drakecooper
  • Prep: 5 Minutes
  • Cook: 15 Minutes
  • Serves: 8

By Idaho Preferred Field-to-Fork Recipes, Publication

Introducing Erin Sher’s award-winning Zucchini and Sweet Corn Fritters, a recipe that truly captures the essence of Idaho’s local produce. Made with fresh zucchini and sweet corn, these fritters are the perfect way to enjoy the flavors of summer. Erin’s recipe showcases the best of Idaho’s local ingredients, delivering a delicious and healthy meal that will satisfy any appetite. Crispy on the outside and tender on the inside, these fritters are a true delight for the taste buds.

Categorized: Field to Fork Cookbook WinnersSide Dishes

Ingredients

1 medium zucchini, shredded
1 tsp salt
1 ear of sweet corn, removed from the cob
2 eggs
1 cup flour

 

Featured Idaho Produce

Steps

  • Salt the zucchini and set aside. Meanwhile remove the kernels from the ear of corn, a Bundt pan makes this easy and keeps most of the mess contained.

  • Squeeze the moisture from the zucchini, you should have about 1 cup of solids. Reserve the liquid. Add the eggs to the zucchini and corn with the reserved zucchini liquid. Preheat a cast iron or stainless skillet with a couple tablespoons of lard, tallow, or other high temperature cooking oil.

  • Combine the flour and baking powder, add to the wet mixture and stir until no dry pockets remain. Scoop 1/4 cup at a time into the prepared skillet and flatten to 1/2 inch patties. Fry until golden brown, then flip and cook the other side.

  • Serve immediately with a garlic aioli and lemon wedges or a splash of malt vinegar

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