Corn & Zucchini Fritters

Ingredients

• 2 ears of corn, cut off the cob

• 2 cups grated zucchini, squeezed in a cheese cloth to remove excess water

• 2 eggs

• 1 tablespoon red pepper flakes

• 1/4 cup sliced mint

• 1/4 cup sliced basil

• 1/2 cup rice flour

• 1/2 cup grated parmesan

• 1/2 cup grated gruyere

• A pinch of salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup neutral frying oil

Preparation

1. To a medium bowl, add 2 ears of corn cut off the cob, 2 cups of grated zucchini, 2 eggs, 1 tablespoon red pepper flakes, 1/4 cup sliced mint, 1/4 cup sliced basil, 1/2 cup rice flour, 1/2 cup grated parmesan, 1/2 cup grated gruyere, a pinch of salt, and 1/4 teaspoon freshly ground black pepper. Mix it well until everything is combined.

2. In a frying pan, add 1/4 cup neutral frying oil and heat over medium-high heat until a chopstick inserted in the oil creates bubbles. Add a dollop (about 1/4 cup) of the fritter mixture into the frying pan and flatten with the back of the measuring cup into a circle. Repeat until you fill your pan like you would with pancakes. Cook for about 3 minutes per side over medium-high heat. You will know the side is done when it is golden brown and can be held together when flipping. Once both sides have been cooked remove from the pan and place on a paper towel lined plate. Repeat the process until you finish with all the fritters.

3. I recommend serving it with a tangy sauce like mayo, white vinegar, and tarragon (linked here). They are best fresh so serve them right away.

Notes

• Yield: ~ 8 fritters