Corn and zucchini fritters
Corn and zucchini fritters recipe in the zucchini category
Recipe ingredients:
- 1 1/2 cups corn kernels, about 3 ears
- 1/2 small red onion, thinly sliced
- 1 cup loosely packed parsley sprigs
- 3 small zucchini, cut into 3/4 inch fine julienne
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 3 tablespoons sparkling soda water
- Vegetable oil for deep frying
Recipe method:
- In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
- Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
- Add the salt, pepper, and sparkling water and mix all together.
- The mixture should be airy and light, but not wet. Do not overmix.
- In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees F.
- Gather the batter into loose, very freeform fritters about 3 inches in diameter.
- When you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump.
- Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through.
- Stand back and watch out for splattering oil for the first minute or two.
- With a skimmer or kitchen tongs, gently remove them to paper towels.
- Drain and keep warm in a low oven while you finish cooking the other fritters.
Tags: corn, fritters, recipe, zucchini, recipes, cooking