A friend gave me this recipe a few years ago, for a deliciously different way to prepare the never-ending supply of zucchinis growing this time of year, & a great way to savor the last of the season's sweet corn. I added diced onion & bell pepper for a zesty & sweet counterpoint, as well as smoky "bacon" & a chipotle remoulade to round out all the flavors.
corn & zucchini fritters
for the fritters
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
fresh cracked pepper
combine dry ingredients in a bowl & mix well
2 Tbsp. melted butter, cooled to room temperature
2 large eggs, lightly beaten
1/2 c. + 2 Tbsp. milk
combine in a smaller bowl & mix well.
add to the dry ingredients & mix well.
1 1/2 c. grated zucchini
2 c. fresh corn kernels
1 red onion, diced
1 red bell pepper, diced
4 slices of crisp cooked bacon, or a vegetarian "bac'n" alternative
add to the batter & stir until well covered & incorporated
heat a deep frying pan with a few Tbsp. of cooking oil ( I used olive).
plop a wooden spoonful of batter onto the hot oil, & press down with the spoon to flatten.
brown each side, pressing down on the fritter with a spatula after flipping.
serve warm with chipotle remoulade.
for the remoulade
1/4 cup mayonnaise - homemade is best
cayenne chili powder to taste (start with 1/2 tsp. & build up to suit your heat level)
2 tsp. fresh lemon or lime juice
fresh chopped cilantro to taste
salt & fresh pepper to taste
