Zucchini and Corn Fritters

Ingredients

• 2 cups zucchini, shredded
• 1 teaspoon salt, for drawing out moisture
• 1 cup corn kernels, fresh or frozen and thawed
• 2 scallions, thinly sliced
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil, for frying
• 1/2 cup sour cream, for serving

Method

1. 1

   Place the shredded zucchini in a colander, toss with 1 teaspoon salt, and let sit for 10 minutes to draw out moisture.

   10:00 · Drain zucchini
2. 2

   Squeeze the zucchini firmly by handfuls, or press between paper towels, to remove as much liquid as possible.

3. 3

   In a large bowl, combine the drained zucchini, corn, and scallions.

4. 4

   Add the beaten eggs and stir to coat the vegetables evenly.

5. 5

   In a small bowl, whisk together the flour, parmesan, baking powder, black pepper, and garlic powder.

6. 6

   Sprinkle the flour mixture over the vegetable mixture and stir just until combined into a thick batter.

7. 7

   Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

8. 8

   Drop 1/4-cup portions of batter into the skillet, flattening slightly with the back of a spoon, and fry in batches without crowding the pan.

9. 9

   Cook until golden brown and set on the bottom, 3 to 4 minutes.

   3:00 · First side
10. 10

    Flip and cook the second side until golden brown and cooked through, 3 to 4 minutes.

    3:00 · Second side
11. 11

    Transfer fritters to a paper towel-lined plate to drain, and repeat with remaining batter, adding more oil to the skillet as needed.

12. 12

    Serve warm with a dollop of sour cream.