I love zucchini-corn fritters. I first had them in Fort Collins, Colorado, from the deli section of a now-defunct organic grocery store, and have been meaning to find a recipe to recreate this favorite food, but have only recently gotten around to doing this. Although I usually consider these fritters to be a side dish, they would make great appetizers, and I have been known to eat them as a light lunch or dinner on their own. Come to think of it, they would make a great breakfast dish and could even be served with eggs. I am going to have to try that next!
Zucchini-Corn Fritters
2 medium zucchinis (about 1 lb.), shredded
1 tsp. salt
1/2 C. flour
1/2 tsp. baking powder
1 C. corn kernels
1/4 C. diced onion or scallion
1/2 C. shredded cheese
1 egg, lightly beaten
2 T. vegetable oil
Combine the shredded zucchini and salt in a large bowl. Put in a colander placed in a bowl or sink and let sit for 10 minutes. Stir the flour and baking powder together in a small bowl. Squeeze as much liquid as possible out of the zucchini. Return to the large bowl and add the remaining ingredients except for the oil.
Heat the oil in a large skillet over medium-high heat. Drop heaping tablespoonfuls of the batter into the hot oil and cook until browned, about 3 minutes (if the fritters brown too quickly, reduce the heat to medium). Flip and cook the other side until browned, about 2 minutes longer. Remove from the skillet and drain on paper towels while finishing the rest of the fritters. If desired, place the fritters on a baking sheet and heat in a low oven (about 200 degrees) for 10 minutes to ensure crispness. Serve topped with salsa, sour cream, and/or shredded cheese. Serves 4-6.
Note: The fritters can be refrigerated and reheated later on a baking sheet in a 325 degree oven until hot and crisp again (or in a microwave if you don't care about crispness). I prefer to top my fritters with just salsa. I use my favorite La Mexicana Mild Salsa, which is carried by our local Publix.
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