I feel like we are in that final stretch of summer where the farm stands and markets are bursting with the best produce, but I know it won’t last for much longer. Instead of panicking (okay I’m panicking a little), I’m taking every single opportunity I get to eat this sweet, perfect summer bounty and incorporating our local produce into every recipe I can. Zucchini and corn were looking plentiful at our farmer’s market last week, so I jumped at the chance to experiment with them and ended up making these tasty fritters. The zucchini gets grated on a box grater and mixed with corn, scallions, egg, flour and parmesan cheese to make a “dough” that gets crisped up in a cast iron skillet. I served them with a tangy lime-sriracha sour cream sauce for dipping, and even used the leftovers the next day to eat with a runny fried egg. Get the full recipe below!
- 1 Large Zucchini, grated (about 1.5 cups)
- 5 Ears of Corn, cut from cob (about 2 cups)
- 1 Large Clove of Garlic, minced
- 1 Egg
- 1 Cup of Flour
- 3 Tbsp. of Parmesan Cheese
- 2 Tbsp. of Scallions
- 1 Tsp of Paprika
- ¼ Cup of Sour Cream
- 2 Tsp. of Lime Juice
- 2 Tsp. of Sriracha
- Fresh Chives, for garnish
- Salt and Pepper
- Olive Oil for cooking
- Use a box grater to grate zucchini. Spread the grated zucchini out on a cutting board and lightly salt; let it sit for 5 minutes and then use a paper towel to press down onto the zucchini and absorb excess moisture.
- Add the grated zucchini to a large bowl and combine with corn kernels, garlic and egg. Use a fork to break up the egg and combine. Add flour, parmesan cheese, and paprika to the bowl. Season with salt and pepper and continue to stir to combine until a sticky dough-like texture begins to form.
- Divide the "dough" into 10 balls and set on a parchment lined baking sheet, chill for about 20 minutes in the refrigerator to help the fritters keep their shape.
- While the fritters are chilling, prep the dipping sauce by combining sour cream, lime juice, and sriracha in a bowl. Chill until ready to serve.
- Drizzle a large cast iron skillet with olive oil and warm over medium-high heat until the oil is hot. Working in 2-3 batches, add the zucchini corn fritters to the hot pan and cook for 4-5 minutes on each side, until they are golden brown and the center feels firm.
- Garnish the warm zucchini corn cakes with fresh chopped chives, a sprinkle of sea salt, and serve with the dipping sauce on the side.
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