Giant Zucchini Corn Fritter Recipes

ZUCCHINI CORN FRITTERS

Steps:

• Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
• If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
• Coarsely grate the mozzarella and grate the parmesan relatively finely.
• Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
• Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
• Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
• Suggest serving with a little sour cream and paprika on top or just as they are.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

GIANT ZUCCHINI-CORN FRITTER

Steps:

• 1. Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.
• 2. Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
• 3. Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.
• 4. In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.
• 5. Pour the cornbread mix over the zucchini layer.
• 6. Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.
• 7. Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.