Zucchini and Corn Fritters

Is the zucchini from your box last week still in your fridge?  :)  We made these fritters last night for a farm dinner, and they were a big hit.  You could top them with goat cheese, a lemon/garlic yogurt sauce, or make a salsa with the melon from your box.

ingredients

2-3 ears of corn with the kernels cut off the cob (see Veggie Notes for tips on cutting the kernels off the cob)

1 lb. zucchini (about 2 medium), grated

1 teaspoon kosher salt

1 small onion, finely diced

1 large egg, lightly beaten

black pepper

1/2 cup flour

1/2 teaspoon baking powder

olive oil

instructions

Preheat your oven to 200º (unless you are going to serve the fritters immediately).  Toss the grated zucchini with the salt and set aside for 10 minutes.  Then, you want to get as much water out of the zucchini as you can.  I did this by putting a small amount in some cheesecloth and wringing it out.  You could also just press the water out with your hands.  Put the zucchini back in the bowl, salt a tiny bit more, and add the corn, onion, egg, and pepper.  In a small, separate bowl, stir together the flour and the baking powder, then stir this into the zucchini.  


In a large, heavy bottomed skillet (cast iron is best if you have it), heat 2 tablespoons of oil.  Drop small bunches of the zucchini batter into the hot pan.  Flatten them a bit with your spatula.  Cook 3-4 minutes per side, or until golden brown.  Drain them on paper towels for a minute or two to soak up any excess oil.  Transfer them to a baking sheet and keep them warm in the oven until you serve them.  You can also serve them right out of the skillet.  These are definitely best eaten as quickly as possible!

Happy summer solstice everyone!

-- Jenna Muller

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