Ingredients
- 2 medium zucchini, coarsely shredded
- Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic clove, finely chopped
- 2 ears corn, kernels stop 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon sodium bicarbonate
- Freshly ground pepper
- 3/4 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
Directions
Chuck the ball zucchini with 1/2 teaspoon salt inside a bowl let stand ten minutes. Wrap the zucchini inside a kitchen towel and squeeze dry.
Meanwhile, heat the butter inside a large nonstick skillet over medium-high temperature. Add some onion and garlic clove and prepare, stirring from time to time, until slightly softened, about 4 minutes. Add some corn and prepare, stirring from time to time, until crisp-tender, about 3 minutes. Put aside.
Whisk the cornmeal. flour, sodium bicarbonate. 3/4 teaspoon salt and 1/4 teaspoon pepper inside a medium bowl. Whisk the buttermilk and egg inside a large bowl, then stir within the corn-onion mixture and zucchini. Add some cornmeal mixture and stir until just combined.
Heat about 1/8 inch vegetable oil inside a large nonstick skillet over medium heat. Employed in batches, scoop scant 1/4 cupfuls from the batter in to the oil and employ the rear of the calculating cup to flatten the scoops. Prepare before the fritters are golden brown, three or four minutes per side. Drain in writing towels and sprinkle with salt. Serve warm or at 70 degrees. (You may make the fritters as much as 2 hrs ahead reheat inside a 375 levels F oven on the rack focused on a baking sheet.)
Photograph by Anna Johnson
Recipe thanks to Food Network Magazine