Zucchini and Corn Fritters with Herb Sour Cream
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Cook time: 
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Serves: About 14 fritters
 
Ingredients
Herb Sour Cream
  • 1 cup sour cream or greek yogurt (8oz)
  • ½ teaspoon lemon zest (about half a lemon)
  • 3 tablespoons minced basil
  • 2 tablespoons minced chives
  • 1 anchovy, minced fine (optional)
  • Salt and pepper to taste
Zucchini and Corn Fritters:
  • ​2 pounds (about 4 medium) zucchini or any summer squash
  • 1 medium yellow onion, peeled (10oz)
  • 1½ teaspoons coarse kosher salt, divided
  • 2 ears corn, kernels cut from cob (about 1 cup; 8oz)
  • 2 large eggs, lightly beaten
  • 1 large garlic clove, grated or minced
  • ¼ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1 cup (4 oz) shredded gruyere or cheddar cheese
  • Olive oil (not extra-virgin) or vegetable oil, for frying
Instructions
  1. ​Make the sauce: mix together all the ingredients and set aside.
  2. To make the fritters: Preheat oven to 250 degrees. Have a baking sheet with a wire rack ready.
  3. Trim ends off zucchini and grate them on the large holes of a box grater, or use the shredding blade of a food processor. Remove the zucchini to colander.
  4. Shred onion the same way and add it to the zucchini. Toss zucchini and onion with 1 teaspoon coarse salt and set aside over a bowl or in the sink for 10 minutes. Squeeze out much of the liquid using your hands or a clean dishtowel and add zucchini mixture to a large bowl. Add corn to bowl. Stir in egg, garlic, black pepper, flour, baking powder and shredded cheese.
  5. Heat 2 tablespoons of oil in a large heavy skillet (cast-iron recommended) over medium-high heat. When oil is shimmering, drop scant ⅓ cupfuls of batter into the pan. Work in batches so not to crowd pan. You can press them down and shape them with a spoon before they set.
  6. The corn will have a tendency to pop in the hot pan, so be careful! You may want to use a splatter guard to protect yourself.
  7. Cook until the bottom is golden brown, about 3 to 4 minutes. If they darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, about 2 to 3 minutes more. Transfer fritters to baking sheet with a wire rack and then into the warm oven, until ready to serve. Repeat, keeping the pan well-oiled, with remaining batter.
  8. Serve fritters warm, with a dollop of herb sour cream on top.
Recipe by Nerds with Knives at https://www.nerdswithknives.com/zucchini-corn-fritters/