Super moist fritters give you a double dose of corn with fresh, roasted kernels and cornmeal, along with grated zucchini. They're golden brown and crispy, and perfect with a spiced up Greek yogurt. —Flavorthemoments
12 small fritters
zucchini (medium), grated
fresh roasted corn kernels
scallion, light and dark green parts, thinly sliced
all purpose flour
egg (large), lightly beaten
freshly ground black pepper
canola oil, for frying
Greek Yogurt Sauce
plain Greek yogurt
freshly chopped cilantro
jalapeño, seeded, roasted, and finely chopped
salt, to taste
In This Recipe
Prepare the fritters:
Place cheesecloth or a towel in a sieve placed over a bowl. Combine the grated zucchini and teaspoon of kosher salt. Place in the cheesecloth lined sieve and let stand 10 minutes.
While the zucchini stands, combine the flour, cornmeal, baking soda, and salt and pepper in a small bowl. Set aside.
Gather up the cheesecloth and wring out the liquid from the zucchini until very little is left. Place the zucchini in a bowl with the corn, scallion, and lemon zest, and stir to combine. Add the egg and buttermilk, and stir until incorporated. Stir in the flour/cornmeal mixture, just until incorporated.
Heat 1-2 tablespoons of canola oil in a frying pan over medium heat. When the pan is hot, add the fritters, being careful not to overcrowd the pan. Make sure to adjust the heat accordingly so that the fritters don't burn. Cook about 2 minutes per side, or until crisp and golden brown. Place on a wire rack over a baking sheet and keep warm in a 200 degree oven while cooking the remaining fritters, adding oil as the pan gets dry.
When the fritters are cooked, place the Greek yogurt in a bowl with the jalapeño, cilantro, lime juice, zest, agave, and salt. Serve with the warm fritters and enjoy!