Farm fresh zucchini and corn are so good this time of year, that I couldn't resist a fun, healthy variation on traditional zucchini fritters. I only fry with canola oil - never with vegetable oil, so they're about as healthy as they can be. I used local corn and zucchini for the recipe and it was absolutely delicious, sweetened by the delicious sweet corn that I shucked. They key to this recipe is squeezing all of the water out of the zucchini, so that it doesn't make an overly watery batter. This is a great weekday meal, and I plan on making another batch this coming weekend as a dinner party appetizer. A recipe like this really just reminds me of summer!
Sasha's Zucchini Corn Fritters
Two large zucchini (about 4 1/2 cups shredded zucchini)
3 ears of corn, shucked
4 eggs
3/4 cup flour
1 small onion, diced
1/2 tsp cayenne
1/2 tsp paprika
1/4 cup curly parsley, minced
pepper to taste
canola oil for frying
serve with lowfat yogurt
Shred the zucchini using a cheese grater and allow to drain as much as possible over a colander or strainer. Scramble the eggs and mix with the shucked corn, onion, spices, parsley, flour and pepper. Squeeze the shredded zucchini in handfuls to get rid of as much of the water as possible and then combine with the other ingredients. Heat about a quarter inch of canola oil in a frying pan. Drop heaps of the zucchini-corn mixture and form circular shaped fritters. Cook until golden on both sides, about 2-3 minutes. Remove and allow to drain on parchment paper. Serve with yogurt.
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Sasha, this is a wonderful recipe. And with the profusion of zucchini at the farmer's market it's great to have another recipe on hand.
ReplyDeleteMight have to pick up some zucchini from the Farmer's Market today! I love fritters and these would make the perfect snack/dinner =)
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