Zucchini and Corn Fritters with Herb Sour Cream
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Zucchini and Corn Fritters with Herb Sour Cream
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These Zucchini and Corn Fritters turn golden brown and crispy. It's the perfect use for summer produce, whether you grow it or buy it. Delicious served with a cool and creamy Herb Sour Cream.
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Ingredients
Herb Sour Cream
- 1 cup Sour Cream or Greek yogurt 8oz
- 1/2 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)
- 1 1/2 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
- 1/4 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
- Make the sauce: mix together all the ingredients and set aside.
- To make the fritters: Preheat oven to 250 degrees. Have a baking sheet with a wire rack ready.
- 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.
- 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.
- Heat 2 tablespoons of oil in a large heavy skillet (cast-iron recommended) over medium-high heat. When oil is shimmering, drop scant 1/3 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.
- 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.
- 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.
- Serve fritters warm, with a dollop of herb sour cream on top.
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