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zucchini corn fritters


this recipe was in the latest food network magazine. dh and i loved these!! they were quick to put together! our only change is we like a little punch with the chili peppers.


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  1. Toss the zucchini with 1 / 2 teaspoon salt in a bowl
  2. Let stand 10 minutes
  3. Wrap the zucchini in a kitchen towel and squeeze dry
  4. Meanwhile
  5. Heat the butter in a large nonstick skillet over medium-high heat
  6. Add the onion and garlic and cook
  7. Stirring occasionally
  8. Until slightly softened
  9. About 4 minutes
  10. Add the corn and cook
  11. Stirring occasionally
  12. Until crisp-tender
  13. About 3 minutes
  14. Set aside
  15. Whisk the cornmeal
  16. Flour
  17. Baking soda
  18. 3 / 4 teaspoon salt and 1 / 4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using
  19. Whisk the buttermilk and egg in a large bowl
  20. Then stir in the corn-onion mixture and zucchini
  21. Add the cornmeal mixture and stir until just combined
  22. Heat about 1 / 8 inch vegetable oil in a large nonstick skillet over medium heat
  23. Working in batches
  24. Scoop scant 1 / 4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops
  25. Cook until the fritters are golden brown
  26. 3 to 4 minutes per side
  27. Drain on paper towels and sprinkle with salt
  28. Serve warm or at room temperature

Step 15

Total Time in Minute 25

Ingredients Count 14

cooking zucchini corn fritters

See More Relate Photo



Kosher salt

Unsalted butter


Garlic clove


Yellow cornmeal

All-purpose flour

Baking soda

Fresh ground pepper



Vegetable oil

Crushed red pepper flakes

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