Zucchini Corn Fritters.
Serves: 10 pieces
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish the warm zucchini corn cakes with fresh chopped chives, a sprinkle of sea salt, and serve with the dipping sauce on the side.
Recipe by DomestikatedLife at https://domestikatedlife.com/2019/08/26/zucchini-corn-fritters/