Zucchini Fritters
by Lishka DeVoss

Prepare a plate with paper towels for draining the fritters.

YIELD 8 fritters

INGREDIENTS

olive oil

COLANDER:
1 large zucchini, grated
1/2 tsp kosher salt

PREP (mixed together):
1 cob (2 if small) of fresh cooked corn kernels
1 poblano or jalapeño, roasted and chopped, seeds removed
4 scallions, chopped fine (set aside 1 tbsp for garnishing)
zest of 1 lemon
1 egg

BOWL (whisked together):
1/4 cup all-purpose flour
1/2 tsp baking powder

PREPARATION

1. Grate zucchini, toss with salt; let sit for 10 minutes. Then squeeze out as much excess moisture as possible.

2. Add zucchini to BOWL .

3. Add PREP to BOWL and toss with spatula; then divide into two mounds inside the bowl.

4. Heat enough oil to cover bottom of a large non-stick fry pan.

5. Using up one mound, drop 4 large spoonfuls of mixture into the hot oil; gently flatten each using a spatula.

6. Cook until golden — 2 to 3 minutes per side.

7. Drain on paper towels. Repeat Step 5 and 6 with remaining mound.

NOTE Sprinkle fritters with remaining chopped scallions and serve immediately.

Updated 2022-05-05

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