Zucchini-Corn Fritters

My little guys may just turn into zucchinis before the summer is over, or maybe watermelons... Zucchini is just such an easy veggie and the kids are eating a lot of it these days.  Zucchini is inexpensive and on top of that you can chop and saute it in olive oil and be done in just 5 minutes (which is awesome when you have two screaming and hungry babies). You can bake zucchini into banana bread without anyone becoming the wiser...or you can make these fritters.  These fritters are delicious, easy to make, and great for freezing.  And while they are perfect for little hands, they are so good I have a hard time not eating them all myself.  

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 ;)