Frit’er Done


fritter time

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
– Pepper

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.

let's fry away / last one in the pool

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.

tastes like summer

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.

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8 Comments on “Frit’er Done”

  1. Paula says:

    seriously, i may have to stop reading these everyday or just not around lunchtime!

  2. Caroline says:

    I agree with Paula, but good thing it’s lunch time right now! Though, my lunch I brought to work isn’t going to be nearly as tasty as these fritters. Great title by the way, ha!

  3. Ha, ha, ha…. best post title ever. I mean if you like that juvenile type humor, which I do. Also, great recipe. Like the combination and they turned out great.

  4. Thank you for sharing at our Ladies Night Cocktail Link Party!


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