Crunchy Corn and Zucchini Fritters
These crunchy corn and zucchini fritters can be made ahead of time and warmed up in the oven for a perfect side dish or appetizer.
INSTRUCTIONS
In a large bowl, whisk together the eggs, oil, fresh herbs, garlic, green onion, salt and pepper. Mix well.
Grate the zucchini on a box grater into a clean towel and squeeze out any excess water. Add the grated zucchini, corn kernels and cheese to the mixture and stir thoroughly with a spatula.
Add the flour and stir until well combined and there are no clumps of dry flour in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat and using a pastry brush or a paper towel, paint a small amount of oil onto the skillet/griddle. Using a ¼ cup ice cream scoop or ladle, scoop the batter onto the skillet and flatten with the back of the scoop or ladle into a 4-inch diameter and ¼-inch thick circle (or smaller if you want appetizer-sized fritters). Cook the fritters on each side about 3-4 minutes, or until golden brown. Remove from skillet and transfer to a paper-towel lined plate. Repeat with the remaining batter.
Serve warm with sour cream or salsa. Reheat any leftover fritters in the oven.
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