Zucchini and Corn Fritters

Ingredients

• 1 pound zucchini, shredded and drained
• 1/2 cup grated white onion or finely chopped
• 1 cup fresh sweet corn
• 1-2 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup + 2 Tbsp. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. dried basil (or 1 Tbsp. fresh)
• Olive oil or avocado oil, for cooking

Instructions

1. 1

   In a large bowl, combine the zucchini, onion, corn, egg, and cheese. Then stir in the flour, baking powder, salt, and basil. Batter should be wet, spoonable, and hold shape.

2. 2

   Heat olive oil in a large non-stick skillet over medium heat. You need enough oil to cover the bottom of the pan. Once hot, spoon the zucchini mixture by a tablespoon. (I used a regular eating tablespoon to measure out the mixture). Flatten the tops with a spatula and cook until golden brown, about 3-4 minutes per side. Transfer in a single layer to a paper towel lined plate and repeat with the rest of the batter.

3. 3

   Serve fritters warm or cold. We love them with sour cream but they also serve well topped with a thin slice of tomato and fresh herbs. Makes 12-14 fritters.