A delicious way to get those veggies in!
Summer is a bountiful season, and these crispy garden fritters are the perfect way to celebrate that bounty. From fresh tomatoes to summer squash, there is so much veggie goodness during the season it can be hard to keep up.
Two of our favorite summer stars are sweet corn and zucchini (which is perhaps the most prolific of all) and these little fritter cakes showcase their best qualities oh so well.
While the outside is crispy and crunchy, the shredded zucchini keeps the inside of this fritter moist and chewy. Whole kernels of fresh corn give each bite a sweet pop of juiciness.
Serves 12 | 30 minutes
1 1/2 cups flour
1 cup milk
2 eggs, beaten
2 ears sweet yellow corn, shucked and kernels removed
2 medium zucchini, grated
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Oil for shallow-frying
Fresh parsley, chopped, for garnish (optional)
In a medium bowl, whisk together milk and eggs. Gradually add flour, mixing until combined. Add corn, zucchini, salt, and pepper and stir until well incorporated.
Add enough oil to cover the bottom of a non-stick pan or cast iron skillet, and heat over medium heat.
Once oil is hot, spoon 3 fritters into pan (use about 1/4 cup of mixture per fritter) and cook 3-4 minutes per side until golden brown and firm in the center.
Transfer to a wire rack to cool. Garnish with fresh parsley, if using, and serve. Enjoy!