Recipe by katie in the UP
This recipe was in the latest Food Network magazine. DH and I loved these!! They were quick to put together! Our only change is we like a little punch with the chili peppers.
Top Review by awalde
Great veggie dish and versatile recipe! <br/>I prepared about 25 delicious balls (about 1 full spoon mixture each) which I baked in the kitchen oven and served lukewarm for a small party. Thanks a lot form my guests as well. <br/>I did not need to adapt the recipe to bake them in the oven, the grew a little, but not too much and did not turn flat!<br/>They can be shaped as cooked as burgers for vegetarian guest or simple for everybody else.<br/>Thanks a lot for posting this recipe.
- 2 medium zucchini, coarsely shredded
- kosher salt
- 1 tablespoon unsalted butter (can use olive oil)
- 1⁄2 small onion, finely chopped
- 1 garlic clove, finely chopped
- 2 ears corn, kernels cut off (can use 1 cup frozen)
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon baking soda
- fresh ground pepper
- 3⁄4 cup buttermilk
- 1 large egg
- vegetable oil, for frying
- 1⁄2 teaspoon crushed red pepper flakes (optional)
Directions See How It's Made
- Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.