I love making these, one because its a favourite in my house, two because it brings back memories of zuchini fritters from my childhood, and finally, because I love the sweet bursts of corn that contrast with the smoothness of the zucchini and the crunchiness of the outside.
These are great served with salad on a hot summers night, served as a layer in a vegetarian stack, or even used as a filling a wrap or sandwich.
- 2 cups grated zucchini
- 2 cobs of corn kernels
- 1 tsp fresh dill
- 1 cup plain flour
- 1/2 tsp baking power
- pinch salt
- a few drops of tabasco or chilli sauce (if desired)
- good grind of black pepper
- canola/vegetable oil for frying.
- sour cream for serving.
Heat your oil. A good way to test its ready is to stick a wooden skewer into the oil, when hot it will start to bubble around the edges. Much safer than a drop of water, and it keeps your oil clean. If the oil isn’t hot then your fritters will end up greasy and oily.
Fry 3 – 4 pieces at a time until golden brown. When creating your fritters make sure they are not too wide or they won’t cook through. Drain on some paper towel to remove excess oil before serving.
Yummy warm, but I am currently picturing them with some smoked salmon and horseradish cream next time I make them.
happy cooking! leah