Hello there, warm, glorious, sunny, vegetable party in my mouth!
I’ll be honest with you guys, this is exactly what I needed on this cold, whole world buried under snow but still pretending it is almost summer kind of day.
I try (sort of try- actually it is more like I fantasize about really trying if I was a better more socially and ecologically responsible version of my current self) to eat food that is locally grown or even just in season. Today though, I can’t hang. I don’t want to hang. I want to live wild and free and without shame. I want to run in the sun and taste sweet, sweet summertime. And if none of that is even possible at all, I am going to crank up the thermostat, put on a tank top in addition to my current wool and fleece ensemble and fry up some perfectly tangy and sweetish and a little bit spicy (if that sort of thing yanks your crank) zucchini corn fritters. Because, after all, summer is coming!
I may or may not also be listening to the Beach Boys and practicing skating on linoleum in wool socks.
Try this, do it, and if you have any sense, you’ll make a double batch and freeze them because they are so darn easy to reheat. It’s a twofer with just one cooking mess that tastes totally fresh and wonderful when you heat them up in a few days or weeks when you’re still armpit deep and snow and can’t get out of your own driveway.
First, you’ll need to shred two medium zucchinis into a bowl and mix in half a teaspoon of salt and then allow it to sit for about ten minutes so that you’ll be able to squeeze the extra liquid out. This can be accomplished two ways that I know of. The first (and probably correct) method is to pour the zucchini into a dish towel and squeeze the life out of it using a tourniquet type method. I think that is too much trouble though so I would just shred it directly into a strainer, salt it, and then get a little handsy with it and squeeze the heck out of it with my own fists. We’re living on the edge here, okay?
See. That bowl is yellow. It even looks like summer.
After that, chop up your pepper, cilantro, and onions and get everything ready to rock.
Next, I just put all of the ingredients into a medium bowl. You don’t need to worry about adding them in any order. This recipe isn’t one bit fussy like that.
Give it a little stir until just barely combined. It should look like this.
Scoop 1/4 cupfuls into a large, hot, and oiled skillet- you’re going to want to mash them down with a spoon. Fry over medium-high eat for three or four minutes on each side.
You can eat them hot or room temperature and are great served with plain greek yogurt, chopped scallions, and cilantro.
- 2 medium zucchini, shredded
- ½ teaspoon salt
- 4 scallions, chopped
- 1 tablespoon minced garlic
- ¾ cup frozen corn
- ¼ cup diced red bell pepper
- 2 tablespoons cilantro
- 1⁄2 cup yellow self-rising cornmeal
- fresh ground pepper
- ½ cup fat-free greek yogurt
- 1 large egg
- vegetable oil, for frying
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- Combine shredded zucchini with ½ teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a towel and squeeze dry.
- Place all ingredients into a medium bowl and stir until just mixed.
- Heat large nonstick skillet over medium heat. Mist with vegetable oil or coat with butter. Working in batches, scoop ¼ cupfuls of the batter into the pan and flatten slightly with a spoon. Cook until the fritters are golden brown, 3 to 4 minutes per side. Serve warm or at room temperature with plain yogurt, scallions, and cilantro as a garnish.