Zucchini Corn Fritters

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.