An elegant appetizer or satisfying vegetarian main dish featuring fresh summer produce
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
Cups zucchini(s) grated
Cups corn kernels
2 Cloves garlic minced
2 Whole egg(s)
2 Tablespoons chives, chopped
1 Pinch cayenne pepper
Cup vegetable oil
1 Whole lemon(s)
4 Oz Greek yogurt plain
Grate the zucchini with the large side of a box grater. Gently squeeze as much water out of the grated zucchini as possible.
In a large bowl, beat the eggs. Add the drained grated zucchini, the corn kernels, the chopped chives and the garlic and toss to combine.
Whisk together the cayenne pepper, flour and cornmeal. Sprinkle the flour-corn meal mixture over the vegetables. Gently stir to combine. Season well with salt and pepper.
Heat the vegetable oil in a large nonstick skillet until hot. Drop spoonfuls of the batter into the skillet and press gently to flatten. When first side is browned, carefully flip and continue cooking until other side is browned. You can keep the cooked fritters warm in a 200 degree oven while you cook the rest of the batter.
To serve, top with dollops of Greek yogurt and lemon wedges.
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