Corn and Zucchini Fritters

5 from 2 votes

Corn and Zucchini Fritters

If there's anything nicer to nibble with a glass of wine at the end of the summer, I can't think of what that would be other than fritters with corn and zucchini.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Servings: people

Author: Katie Workman

Ingredients

4 ears of corn
1 small zucchini
½ cup light or heavy cream or half-and-half
4 large eggs
2 tablespoons minced shallots
⅓ cup all-purpose flour
Pinch cayenne pepper
Kosher salt and freshly ground black pepper (to taste)
½ cup Vegetable or canola oil (approximately to pan fry the fritters)

Instructions

Place the corn in a large pot and add about 1 inch of water. Cover the pot, bring the water to a simmer over medium-high heat, and simmer for about 4 minutes until the corn is just barely cooked and hot. Remove the corn and let cool.
When the corn is cool enough to handle, slice the kernels off with a heavy, sharp knife. You should have about 3 cups. Dice the zucchini into 1/4-inch cubes. You should have about 1 cup.
In a large bowl, combine the cream, eggs, shallots, flour, cayenne, salt, and pepper. Stir in the corn and zucchini. Let the batter sit for 20 to 30 minutes at room temperature.
In a large skillet, pour in enough vegetable oil to be about 1/4-inch deep in the pan — you want a nice thick layer on the bottom for pan frying the fritters, but you’re not deep frying them. Line a plate with paper towels. Heat the oil over medium-high heat until shimmering, and a drop of batter added to the pan sizzles.
Spoon in the batter by the tablespoonful, and cook for about 2 minutes until browned on the bottom. (They can splatter a bit, stand back!) Flip with a spatula and cook for another 1 or 2 minutes, until browned on the other side. Transfer the cooked fritters to the paper towels, give them a sprinkle of salt, and let them sit for a minute. Serve hot, and keep frying them up until the batter is gone; add more oil and, if you need it, and refresh the paper towels as they absorb oil.

Notes

If you want to preheat your oven to 350 degrees you can keep these warm until you’ve finished frying up all of the batter, and then serve them all together. This is practical and pragmatic and a bit less fun, but it's also good to know if you don't want to be hitched to the stove for an extended period of time.

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