When the tomatoes and zucchini come in, every self-respecting gardener is grabbing onto any recipe to use their bumper crop. I'm no different! I saw this recipe demonstrated by a TV food editor on the morning show the other day... looked really good! He did the demo with maple syrup. I, however, have made salsa and was thinking that these fritters would be really good (and maybe a bit healthier) with salsa and the fixings. What do you think? I'm thinking the garnish possibilities are endless. So... what started as a snack/breakfast could transform itself into an appetizer, light lunch, or dinner course!
See what do YOU think!
I stopped at farmstands to get the corn as fresh as fresh can be and grabbed zucchini from my garden. My salsa is from the last jar of last year's batch ... life is good!
Zucchini and Corn Fritters – Two Ways
For 24 fritters:
1 c. grated zucchini
1 c. fresh corn, cut from the cob
2 large eggs
1 1/3 c. milk
2 tbsp. oil
2 1/3 c. flour
4 tsp. baking powder
1 tsp. kosher salt
small pinch cinnamon, cumin, cayenne
Oil for frying in a pan
Garnishes: maple syrup, honey butter, salsa, sour cream, chopped cilantro, shredded cooked chicken, other inventive stuff
Making the Dish:
Mix the zucchini, corn, eggs, oil and milk in a bowl.
In a separate bowl, whisk together the dry ingredients.
Add them to the wet ingredients.
Heat a non-stick fry pan over medium high heat. Add some canola oil and drop generous tablespoonsful of batter on the pan. Cook like pancakes.
Serve with a bit of maple syrup or honey butter and fruit topping (breakfast) OR layer hot fritters with a bit of grated cheese and a dollop of spicy salsa. Top with a bit of sour cream and chopped cilantro (appetizer). Shredded chicken would also be a wonderful layer item between the fritters.