Fantastic Fritters

In looking for an experiment I came across Zucchini-Corn Fritters. Yes "fritter" implies that it's fried but it was so good. I tried to halve the recipe and they were a little runny but the flavors were all there. Hope you'll try these, pretty common ingredients and all in season at the moment. I think a little chopped jalapeno would add some nice heat and flavor.

Zucchini-Corn Fritters

2 medium zucchini, coarsely shredded

Salt

1 T butter

1/2 small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off

1/2 c yellow cornmeal (I used white)

1/2 c AP flour

1/4 tsp baking soda

Pepper

3/4 c buttermilk (or milk with a little vinegar)

1 large egg

Oil for frying

Toss zucchini with 1/2 tsp salt in a bowl; let stand 10 minutes. Wrap in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large non-stick skillet over med-hi heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, about 3 minutes. Set aside. Whisk buttermilk and egg in a large bowl, stir in corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Heat 1/8 inch oil in a skillet over med heat. Work in batches, scoop 1/4 cupfuls of batter into the oil and use the bottom of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3-4 minutes on each side. Drain on paper towels and sprinkle with salt.

Adapted from Food Network Sept2011 issue.