Zucchini and Corn Fritters

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

4 cups (530 grams) shredded zucchini, from 2-3 medium

1 teaspoon fine sea salt

3 large eggs

2 cups (340 grams) corn kernels, from frozen or about 3 ears

1 small yellow onion OR 2 medium shallots (diced small)

3 scallions (white and light green parts thinly sliced)

1/2 cup (30 grams) chopped cilantro

3/4 cup (90 grams) all-purpose flour

1/2 cup (40 grams) grated parmesan or pecorino cheese

1/4 teaspoon freshly ground black pepper

Safflower oil (for pan-frying)

Sour cream (for serving, optional)

Directions

Shred the zucchini with the shredding disc of a food processor or on the large holes of a box grater.

Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine.

Let drain while you prepare the rest of the ingredients.

Crack the eggs into a large mixing bowl and scramble lightly.

Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour, grated cheese, and pepper.

Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. This step is important for making the best possible fritters, so don't skimp on the effort.

Add the zucchini to the bowl. Mix well to combine.

Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking.

Drop batter by the 1/4-cupful into the pan and press lightly to form disc-shaped fritters.

Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side and cooked through inside. Adjust the heat as necessary to coordinate browning and cooking through.

Remove to paper towels or a wire rack to drain. Add a bit more oil between batches if necessary.

Serve warm or at room temperature, with sour cream if you like.

Nutrition

• Calories: 228 kcal
• Total Fat: 9.9 g
• Total Carbohydrate: 26.5 g
• Dietary Fiber: 2.8 g
• Protein: 10.4 g