Frit’er DonePosted: August 25, 2011
My adventure with zucchini continues. This time, I’ve combined it with another summer staple (corn on the cob!) and fried up some tasty little fritters. With a dollop of cool sour cream on top, they were an excellent side dish with the spicy grilled chicken I made.
Zucchini & Corn Fritters
– 2 medium zucchini, shredded
– 1 tablespoon of butter
– ½ of a small white onion, finely chopped
– 1 clove of garlic, minced
– 2 ears of corn, kernels cut off
– ½ cup of yellow cornmeal
– ½ cup of flour
– ¼ teaspoon of baking soda
– ¾ cup of buttermilk (or substitute – see below)
– 1 large egg
– Salt and pepper
– Cracked red pepper
– Vegetable oil (for frying)
For the topping:
– 2 tablespoons of low-fat sour cream
– 1 teaspoon of lemon juice
– Fresh chives
Shred the zucchini in a food processor or with a box grater. Toss the zucchini with ½ teaspoon of salt in a bowl and let it stand for 10 minutes. Wrap the zucchini in a clean dish towel and squeeze it dry. FYI: zucchini is filled with A LOT of water. You’ll really be surprised how much you can squeeze out. Oh, and use a dish towel you don’t mind getting dirty in case it turns green.
Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until slightly softened. Add the corn and cook until crisp-tender, about 3 minutes. Set aside.
In a medium bowl, combine the cornmeal, flour, baking soda, ¾ teaspoon of salt, ½ teaspoon of pepper and ¼ teaspoon of cracked red pepper. Whisk the buttermilk and egg in a large bowl, then stir in the onion/corn mixture and the zucchini. Add the cornmeal mixture and stir until just combined.
Tip: If you don’t have buttermilk on hand, here’s a trick I just learned: 1 tablespoon of lemon juice mixed with 1 cup of regular milk is a good substitute. Since this recipe only called for ¾ of a cup, I used ¾ cup of milk and ¾ tablespoon of lemon juice. Stir together and let the milk/lemon juice stand for 5 to 10 minutes before using.
In a large non-stick skillet, heat about 1/8 of inch (or whatever amount covers the entire bottom of your skillet) of vegetable oil over medium. Using a ladle, scoop half a ladle’s worth of the batter into the oil, flatten the scoop of batter and then cook until the fritters are golden brown, about 3 to 4 minutes on each side. Don’t crowd the skillet — I fried 3 at a time — and continue frying fritters until the dough is gone. Drain the fritters on a paper towel-lined plate and sprinkle with salt. Serve warm or at room temperature.
I topped my fritters with a chive & sour cream mixture that’s really easy to make. Combine 2 tablespoons of sour cream, 1 teaspoon or more of lemon juice, some freshly minced chives and pepper. Mix well. Chill until ready to serve.
These fritters were crispy and tasty. The corn gave them a sweet crunch. And the sour cream added a tangy bite. Totally tasted like summer at its best.