Monday, September 15, 2014

Z is for: Zucchini, Corn and Feta Fritters

I refuse to believe that summer is over.

In fact, there's a good chance I'm in full-on denial.

Therefore, my inspiration for these little fritters was two-fold:

1.) Summer means vegetables like zucchini and corn, so they feed my denial (and my general hunger).

2.) Today was GORGEOUS. Not fall-like at all. About 75 and sunny.

So when I strolled through the mini-farmers market set up in the Whole Foods parking lot, autumn was not even a blip on my radar. (Until I saw Halloween decorations at the hardware store.. wah wah).

And since all of the local farmers still have plentiful zucchini and corn, it seemed like the perfect opportunity to fry up some fritters.



Fresh herbs are a great way to brighten up any dish, and they especially work well in these fritters. I went with dill and chives, but mint or parsley would be yummy as well.


I considered using my spiralizer for this, and possibly my food processor, but in the end decided that a good ol' a box grater was the best (and easiest) play. Grate zucchini and evenly sprinkle with 1/2 teaspoon of salt. Place in a colander over the sink or a bowl and allow to drain for 10 minutes. Using a towel or a ricer, squeeze as much water out of the zucchini as humanly possible. The drier the zucchini, the better, folks... so really get that water out of there.

As for the corn, a little trick I've shared here before: I like to turn over a little ramekin upside down inside a large bowl and cut the kernels off into the bowl. I may have been a little overzealous in my farmers market purchases, as I actually used two ears of corn. However, I think your fritters will hold together a little better if you just stick to one.

Mix corn together with zucchini, herbs, lemon zest, feta, flour and egg. Season to taste with salt and pepper. Place in refrigerator until you are ready to cook the fritters.


Place about 2 tablespoons of oil in a pan and heat on medium high. Working in batches, take small scoops of the zucchini mixture and place mounds in hot oil and lightly pat down with a spatula. After about 2-3 minutes, *carefully* flip and cook on the other side. These aren't as sturdy as latkes, so flip with care. Fry until golden brown on the outside and cooked throughout. (about 3 minutes per side). Allow to drain on paper towel-lined plate and cool slightly.

*To keep warm while you cook the fritters (or if you are not serving immediately), place on a pan in a 250 degree oven. To be honest, I actually enjoyed them a little more after they had been sitting in the oven a bit, so you may want to plan to add this step regardless.


I love these because they are crispy on the outside, but soft on the inside. These are great as an appetizer or as part of a brunch spread. Top with a dollop of Greek yogurt and more dill. A perfect summery bite!

Zucchini Corn Feta Fritters

by Jaymee Sire
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: fry appetizer breakfast corn zucchini yogurt dill

Ingredients (12 fritters)
  • 3 medium zucchini (about 250 grams or 8 ounces each)
  • 1/2 teaspoon salt
  • 1 ear of corn
  • 2 tablespoons snipped chives
  • 2 tablespoons minced dill
  • zest of 1 lemon
  • 4 ounces feta, crumbled
  • 1/3 cup all purpose flour (can sub AP gluten free if you want to make GF fritters)
  • 2 eggs, slightly beaten
  • salt & pepper, to taste
  • extra virgin olive oil, for frying
  • Greek yogurt (for serving)
Instructions
  1. Using a box grater, shred zucchini and evenly sprinkle with 1/2 teaspoon of salt. Place in a colander over the sink or a bowl and allow to drain for 10 minutes. Using a towel or a ricer, squeeze as much water out of the zucchini as humanly possible. (The drier the zucchini, the better)
  2. Remove kernels from corn and thoroughly mix together with zucchini, herbs, lemon zest, feta, flour and egg. Season to taste with salt and pepper. Place in refrigerator until you are ready to cook the fritters.
  3. Place about 2 tablespoons of oil in a pan and heat on medium high. Working in batches, take small scoops of the zucchini mixture and place mounds in hot oil and lightly pat down with a spatula. Fry until golden brown on the outside and cooked throughout. (about 3 minutes per side). Allow to drain on paper towel-lined plate and cool slightly.
  4. *To keep warm while you cook the fritters (or if you are not serving immediately), place on a pan in a 250 degree oven.
  5. When ready to serve, top with yogurt and more dill sprigs.
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1 comment:

  1. I think in addition to ESPN, you need a show on the Food Network!!!

    ReplyDelete

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