Today we bring you some (healthy-ish?) zucchini and corn fritters!
When I first proposed this idea to Nicole, she said no. I had to do a lot of convincing to get her on board. I don’t know, I don’t think that she likes fried things. Too much oil or something, not healthy, etc. Thankfully, we don’t have a deep fryer so I had to adapt this recipe a little to make it more like pancakes. Nicole loved them! Not to mention it’s a great way to use up all the zucchini and summer squashes filling up the farmers’ stands at the market.
It’s not often where we write a recipe, test it, and have it work out great the first time. This was one of those times where it did! We were pleasantly surprised to say the least. I was worried that they wouldn’t hold up because of the high moisture content of the zucchini. To counteract that, we salted them to pull out some of the water.
I should mention that while we were cooking these, the batter did loosen up a bit so we just added a touch more flour. This is probably because we didn’t let the zucchini drain enough. I suggest letting them drain overnight if you have the time. We also used a bit of corn meal here because, in addition to liking the flavor, it absorbs a lot of moisture without much of a texture change.
We used yogurt to add a cultured flavor and because it’s a little drier than milk. You can use milk, cream, or buttermilk if you’re in short supply of yogurt. Just keep in mind that the more liquid you add to the batter, the more flour you’re going to have to add to keep it together. I’m probably scaring you with all these things that could go wrong… But truth be told, no matter how it looks or how liquid it is, it will fry and it will taste good! We did the work for you to get the right consistency, but if you’re still unsure about it, just make a little tester, fry it up and look at the texture. If it’s too cakey, add liquid. If it’s too loose in middle, add a little flour. Make another test and keeping going until it’s what you want. This is also a great way to test for seasonings.
We served these guys with a little tomato and corn salad (tomatoes, corn, apple cider vinegar and olive oil) and buzzed up some yogurt with some parsley to drizzle over the top.
Zucchini and Corn FrittersPrint This
- 4 Cups Shredded Zucchini (About 1 Large)
- 1 Cup Corn
- 1/3 Cup Chives, Chopped
- 1 Tbs Dill, Chopped
- 1 Clove Garlic, Grated
- 1 Egg
- 1 Tbs Yogurt
- 1/2 Cup Flour
- 1/4 Cup Cornmeal
- 1 tsp Salt
Toss the grated zucchini in 1 TBS salt. Place in a colander and allow the moisture to drain for at least 30 minutes. Place the drained zucchini in a clean towel and squeeze out all excess liquid.
Combine the zucchini with all remaining ingredients until well incorporated.
Heat up a good bit of oil in a pan. Scoop the zucchini mixture into the oil and pan fry until golden brown on both sides. Eat!
I think it’s time that we get a little more personal with our writing. I mean, we do have lives outside of writing a blog and work… sometimes.
This week was taken up mostly by the continuous planning of our wedding. Like, we booked a photographer! Slow steps to our big event. It’s really quite exciting. We also have been experimenting with fermentation. It’s too soon to make a post about it, mainly because the first beer was terrible… But we did make a watermelon and mint soda that was carbonated with yeast that turned out pretty well! So be expecting a soda to pop up soon. Oh, I also celebrated my 27th orbit around the sun! Other then that we are enjoying our time together and I hope you guys are doing well. Let us know what’s up and what you all have been cooking recently.