A warm, thoughtful Monday to you all, my friends. Today my mind and heart are with victims and survivors of all the devastating events this world has to offer, from natural disasters to manmade ones. As life would have it, though, they’re also with the day-to-day work of showing up, taking care, raising and feeding a family. They’re focused on practical food that’s also joyful. Food like these zucchini corn fritters, which use up an abundance of late-season produce while making people smile. Because what else is it all about, really?
Zucchini corn fritters make a good vegetarian dinner alongside a simple green salad. They also work well as finger food for a party. You can serve them warm or at room temperature, and they even reheat pretty well in the toaster oven if you’re into that kind of thing. (I so am.)
This recipe is a slight update on the very first Crisper Whisperer post I ever contributed to Serious Eats. (Zucchini Corn Fritters Rule the World. For Reals.) The prose over there is like whoa. That’s how you’ll feel whether you like it or not. I mean, I hope you like it. But either way, seriously.
I shared that recipe with a friend the other day and realized the photo was just begging for an update. Then my belly started begging for zucchini corn fritters. And the rest, as they say, is dinner.
All right, friends. Let’s show up, shall we? Get out there. Get a lot done. Talk to you soon.
Zucchini Corn Fritters
Zucchini corn fritters make a good vegetarian dinner alongside a simple green salad. They also work well as finger food food for a party.
- 4 cups shredded zucchini (from 2-3 medium zucchini)
- 1 teaspoon fine sea salt
- 3 large eggs
- 3 ears corn
- 1 small yellow onion, diced small
- 3 scallions, white and light green parts thinly sliced
- 1/2 cup chopped cilantro
- 3/4 cup flour
- 1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
- A few good grinds of black pepper
- Sunflower or other neutral oil, for pan-frying
- Sour cream, for serving
Shred the zucchini with the shredding disc of a food processor or on the large holes of a box grater. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.
Crack the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour, grated cheese and pepper.
Pick up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as you can. Add the zucchini to the bowl. Mix well to combine.
Pour the oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop batter by the 1/4-cupful into the pan and press lightly to form disc-shaped fritters. Cook in batches without crowding (about 3 or 4 at a time, depending on the size of your pan) until golden brown on the underside (about 2 minutes) and then flip and cook until golden brown on the second side. Remove to paper towels to drain. Add a bit more oil between batches if necessary.
Serve warm or at room temperature with sour cream.