Corn and Zucchini Fritters
Servings: 8 servings
Ingredients
- 1 cup flour
- 1½ tsp baking powder
- ½ tsp salt plus more, to taste
- ⅓ cup milk
- 2 tbsp melted butter
- 1 cup grated zucchini
- 1 cup fresh corn kernels
- ¼ cup Vidalia (sweet) onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup red bell pepper, chopped
- ½ cup freshly shredded cheddar cheese
- extra virgin olive oil
- black pepper, to taste
Instructions
- Mix flour, baking powder, ½ teaspoon salt and black pepper in a large bowl. Whisk together milk, egg and butter in small bowl. Add egg mixture to the large bowl. Stir in all vegetables and cheese.
- Heat a little oil in a cast iron skillet over medium heat and swirl around to coat the pan. Working in batches, drop 1 heaping tablespoon portions of batter in the skillet and flatten a little. Cook each batch until GBD (golden brown delicious!), about 1-2 minutes per side.
- Transfer each batch to a baking sheet lined with paper towels, sprinkle each fritter with a little salt, and tent the baking sheet with foil to keep them warm. Cook the remaining batches, adding more oil as needed.
- The fritters are delicious plain, dipped in ranch dressing or topped with salsa.