Zucchini and Sweet Corn Fritters

I know a few weeks ago I said I was going to take a break from posting corn recipes, but here we are again, if you’ve got any better ideas I’m all ears ;) While you could definitely leave the corn out here, I really enjoy the little bursts of sweetness from the corn kernels against the tender zucchini cakes.

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Zucchini and Sweet Corn Fritters

1 medium zucchini, shredded

1 tsp salt

1 ear of sweet corn, removed from the cob

2 eggs

1 cup flour

1 tsp baking powder

Salt the zucchini and set aside. Meanwhile remove the kernels from the ear of corn, a bundt pan makes this easy and keeps most of the mess contained.

Squeeze the moisture from the zucchini, you should have about 1 cup of solids. Reserve the liquid. Add the eggs to the zucchini and corn with the reserved zucchini liquid.

Preheat a cast iron or stainless skillet with a couple tablespoons of lard, tallow, or other high temperature cooking oil.

Combine the flour and baking powder, add to the wet mixture and stir until no dry pockets remain. Scoop 1/4 cup at a time into the prepared skillet and flatten to 1/2 inch patties. Fry until golden brown, then flip and cook the other side.

Serve immediately with a garlic aioli and lemon wedges or a splash of malt vinegar.