Zucchini Corn Fritters

Last week the Minneapolis Thursday Farmer’s Market on Nicollet Avenue was a bounty. I came home with what must have been 20lbs of fresh produce. Inspired by what I got, I came up with this recipe.

Zucchini Corn Fritters

  • 5 small zucchini, grated
  • 1 ear sweet corn, kernels removed from cob
  • 1 shallot, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup feta cheese, crumbled
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1 to 2 tsps salt to taste
  • 1/4 cup peanut oil for frying

Place the shredded zucchini in a colander and sprinkle with kosher salt. Let sit for 10-20 minutes, then squeeze out as much liquid as possible. Combine with the remaining ingredients in a large bowl

Heat the peanut oil over medium-high heat in a large skillet. Add the batter in 1/3 cups and press down with the measuring cup to make a pancake. Cook for about 2 minutes per side or until nicely browned and cooked through

I served this with Mark Bittman’s simple Red Pepper Puree. I think a fresh chutney, salsa, or relish would also make a nice complement.

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