I was actually making veggie fritters before I found this recipe in Food Network Magazine. A fritter is a pretty simple idea: grate veggies, mix with flour and egg and fry until golden. Easy peasy. This recipe mixes cornmeal along with the flour though, which I really love. The little cakes are light and sort of sweet with no sugar added at all! These are a definite finger food favorite but they aren't just for the kiddos, I'm pretty sure Mom and Dad will love these too.
Zucchini-Corn Fritters, found in Food Network Magazine, September 2011
2 medium zucchini, grated ( I use the food processor)
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, minced
2 ears of corn, kernels cut off
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
freshly ground pepper
3/4 cup buttermilk
1 large egg
vegetable oil, for frying
Toss the zucchini with 1/4 teaspoon of kosher salt in a medium bowl. Allow it to sit for about 10 minutes. The salt will help to extract excess moisture. After 10 minutes turn the zucchini onto a kitchen towel and squeeze out as much water as you can. Set the zucchini aside.
In a large frying pan, melt the butter over medium-high heat. Cook the onion and garlic until softened, about 4 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
Combine the cornmeal, flour, baking soda and pepper in a large bowl. Add in the eggs and buttermilk and whisk to combine. Add the veggies and stir to combine them all.
Now heat about 1/8 of an inch of canola or vegetable oil in your large frying pan. Once hot, spoon about 1/4 cupfuls of the batter into the oil and flatten slightly with a spoon. Turn the cakes when the edges begin to brown, they should cook about 3 to 4 minutes on each side. Remove the cakes to a plate lined with paper towels and serve either warm or at room temperature. I freeze these and then just thaw them in a small warm frying pan when I'm ready to serve them.
Enjoy, and try to chew with your mouth closed ;)