For my birthday my mom got me a subscription to Food Network Magazine
As usually, I made half the recipe but will write it in full here for you. Coarsely grate two zucchinis and sprinkle with some salt. Let sit for 10 minutes and then with a clean dish towel, squeeze out the liquid.
Heat a little butter in a saute pan over medium high heat. Add 1/2 small onion finely chopped (I used a shallot) and 1 clove of garlic, finely chopped. Because I used a shallot, it took just a minute or so to get some colour. Add corn kernels from two ears of corn. Stir occasionally for a few minutes.
Whisk 1/2 cup of cornmeal with 1/2 cup of flour, 1/4 tsp baking soda and some freshly ground pepper. Whisk in 3/4 cup of buttermilk and one egg. Actually you were supposed to do that in a separate bowl then add the corn mixture and zucchini. Oops!
I just added the zucchini and corn to the whole batch and stirred until it was just combined.
I realized that because I used a yellow zucchini there would be very little contrasting colour so I added some green onions which I love anyway.
In vegetable oil, add 1/4 cup of batter to the pan to make the fritters. I used an ice cream scoop and then patted the middle down so they would cook evenly. Brown four minutes on each side, let sit on paper towel and then sprinkle with salt.
These really did get all nice and golden brown, not to mention yummy. Delicious food for very little money. This makes me very happy.
I love that you can see the individual corn kernels in the fritters! The flavour?! Outstanding! Nice and crispy with fabulous taste and texture… I loved these! I am even already planning on making them again which says a lot. Not very much goes through my kitchen more than once, even when I like a recipe.
I give this recipe five out of five wooden spoons and can not wait to make more.
The green onions were a good idea! Even a bit of finely diced red pepper would help jazz up their appearance.
Mmmm…I was just eyeing this recipe in the magazine the other day thinking how yummy it would be. Now I know I’ll enjoy them! They do look so bright and golden, and you’re right about the whole kernals, they look astounding and I bet the sweetness of the corn just pops on the tastebuds.
Absolutely you could add red pepper Debra!
Ava, glad I could recipe that for you and entice you to make them. So wonderful with the super fresh corn available at this time of year.
Yum!
These look fantastic!
I’m making them soooonish…..this week!
OK – I just printed the recipe – and OMG! I NEVER would have found this recipe appealing from their picture!!!
The yellow zucchini (and the green onions and shallot) make such a huge difference!
I love all your enticing photos and substitutes…thanks!
LOL, thanks Kim, that means so much. Glad you like my photo enough to make it and yes, the colour of the zucchini makes a huge difference. Thank you for your support, it helps more than you can know. Enjoy!