Zucchini and Corn Fritters with Spicy Cilantro Sauce
Created by Chef Laura Scheck • Teaching Table • teachingtable.netServes: 6 – 12 • Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Spring, Summer, Fall
Ingredients
- 4 cups corn kernels cut from about 3 ears of fresh sweet corn
- 1 small zucchini, grated
- 2 scallions, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons chives, minced
- 2 large eggs
- 1/2 cup crumbled cotija cheese
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 1/4 teaspoon ground black pepper
- pinch cayenne
- 1/2 cup all-purpose flour
- 3 tablespoons finely ground cornmeal
- 1/4 cup water
- canola oil for frying
Instructions
Serve with Spicy Cilantro Sauce
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In a large bowl, combine corn, zucchini, scallions, cilantro, and chives. Mix well.
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In a separate bowl, whisk together the eggs, cheese, salt, pepper, cayenne, flour, cornmeal, and water.
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In a few strokes, combine the mixtures.
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Line a sheet tray with paper towels.
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In a wide skillet or on a griddle, heat a thin layer of canola oil on medium-high.
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Using a spring-loaded scoop, drop scoops of batter into the hot oil. Press down with a spatula. Cook until the first side is lightly browned, about 1-2 minutes. Flip and cook for another 1-2 minutes until the 2nd side is lightly browned.
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With a slotted spatula, remove fritters from the oil and transfer to paper towel-lined trays. Sprinkle it with salt immediately.
Seasonal Variations
SPRING: Use fresh peas and scallions in place of zucchini and corn. Omit the cheese or use feta. In the sauce, use mint & basil instead of cilantro in the sauce.
FALL: Use broccoli in place of zucchini and corn. Use parmesan cheese instead of cotija. Use basil or parsley instead of cilantro in the sauce.