I hope that you guys had a good labor day weekend. Labor day weekend is bittersweet for me, since it marks the end of the summer. Don’t get me wrong, I am excited about the idea of wearing leggings and boots, drinking hot chocolate and eating anything apple, and spending time outdoors apple picking and hanging out without immediately sweating. But, the end of summer means no more bumming on the boat or by the beach. Or enjoying some locally grown vegetables, some of my favorites being zucchini and corn.
So I made this last week as I realized that not many more of these meals will take place before the end of summer. I do enjoy latkes and fritters, but mixing the corn and zucchini together definitely kicked this up a notch.
Corn and Zucchini Fritters
(makes about 8 fritters)
2 ears corn, cooked
1 egg, lightly beaten
1/2 cup bread crumbs
1 jalapeño pepper, cut into thin slices
salt and pepper, to taste
vegetable oil for frying
Cut the corn off of the ears. Coarsely grate the zucchini by hand, collecting all of the grated zucchini in a bowl. Add about 1 tsp salt to the bowl. Mix well, then allow the zucchini to sit for about 10 minutes. Following 10 minute wait, drain well. Spread the zucchini onto a kitchen towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the zucchini to a bowl and stir in the jalapeño slices , egg, bread crumbs and salt and pepper until the mixture is uniform.
In a pan, bring about 1 inch of vegetable oil to medium-high heat. Once oil is hot, spoon about 3 tablespoons of fritter mixture into the skillet, spreading into 3-inch circles with a fork. Add about 4-5 fritters to the pan, depending on size. Reduce heat to medium heat and cook until the undersides are browned, about 4 minutes. Flip the fritter over and cook until the undersides are browned, about 4 minutes more. Transfer the fritters to a paper towel to drain, and season with salt. Add more oil to the skillet as needed.