Zucchini and Corn Fritters

INGREDIENTS

·         1 Large Zucchini or 2 Small

·         1 Egg

·         3/4 cup Fresh Corn Kernels

·         1/2 Vidalia Onion, finely diced

·         1/4 cup Cheddar Cheese, grated

·         Salt and Pepper, to taste

·         3/4 cup All Purpose Flour

·         2 teaspoons Baking Powder

·         Olive Oil, for frying

INSTRUCTIONS

1.    Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink.  Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.  

2.    Carefully cut the corn off the cob until to have enough to fill ¾ cup.

3.    Add egg, corn, onion, cheese, salt, and pepper to the mixing bowl and stir well to combine. 

4.    Sprinkle flour and baking powder over the top (around the entire bowl, not just one spot) and mix until just combined.

5.    Heat oil in frying pan on medium heat.  Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.

6.    Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch).  Cook for 3-4 minutes each side until golden and crispy.  Serve immediately.  

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NOTES

·         Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don't need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.

·         You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

·         Add just enough oil to cover the bottom of your frying pan.  Make sure it’s hot before popping the fritters in.  If you skip this step, the fritters will take on the oil and become soggy.  

·         Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan.  Add more oil if it dries out completely.

Whip up some lemon garlic aioli to serve with your fritters!

Ingredients

• 1 cup mayonnaise

• 1 tablespoon fresh lemon juice, plus more to taste

• 2 teaspoons fresh lemon zest, plus more to taste

• 1 garlic clove, finely grated

• Salt

Instructions

• Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.