Zucchini Corn Fritters

Zucchini Corn Fritters

Ingredients:

4 ears of sweet corn, shucked

1 large egg 1 grated zucchini, small

1 minced clove of garlic

1/3 cup parmesan cheese, grated

¼ cup cheddar cheese, grated

1 small, finely minced onion

¼ all purpose flour, or spelt flour

1 ½ teaspoons cornstarch or arrowroot powder

¼ teaspoon freshly ground black pepper

¼ teaspoon coarse salt

¼ cup sunflower oil, or high-heat oil of your choice

Minced herbs of your choice (we really like basil here)  

Cut the corn off the cobs and discard the cobs. Combine corn, zucchini, egg, onion, cheeses, garlic, salt and pepper, flour, and cornstarch/arrowroot powder in a bowl. Mix well. Heat oil in frying pan over medium high heat, and when it starts to bubble, drop the fritter batter by ¼ cup scoops into the pan. Flatten the dough out with the bottom of a cup to encourage crispy edges (if they stay mounded, the center will be doughy which isn’t ideal). Fry the batter in two separate batches, and flip each fritter when the bottom half is golden brown and crispy. Fry the other side until it’s browned as well. Scatter herbs on top, and serve over salad greens, as a side dish, or with an egg on top for a delicious breakfast!