Zucchini Corn Fritters

Zucchini Corn Fritters

2 medium zucchini

2 ears corn, stripped

1 tsp kosher salt, plus extra to taste

2 scallions, sliced thin

1 egg, beaten

black pepper

1/2 cup flour

1/2 tsp baking powder

  1. Preheat oven to 200
  2. Shred zucchini in food processor.
  3. Toss zucchini, scallion and salt in a large bowl.  Let rest for 10 minutes to draw out the water.
  4. Wring out the zucchini by wrapping it in a kitchen towel and squeezing the liquid out.  This is best to do in batches.
  5. Taste drained zucchini and add salt if needed.
  6. Add corn kernels, egg, flour and baking powder and mix until combines.
  7. Heat oil in a skillet or on a griddle.  Drop tablespoon sized heaps into oil and cook until golden, 3-4 minutes.  Flip and cook 2-3 minutes longer to brown both sides.  Place cooked fritters on a cookie sheet.
  8. Repeat, adding oil to the pan if needed, until all the batter is used.
  9. Keep finished fritters warm in the oven.

Enjoy!

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