These fritters are the epitome of summer - sweet and savory, light and rich, delicate and sunny, all the while smoked mozzarella and paprika give a hint of campfires to come.
My sweet neighbor brought over two, gigantic summer squashes that had become overgrown. Knowing I wouldn't let them go to waste, I scooped out the seedy/stringy flesh inside, and shredded the rest. Shucked 4 ears of corn and whipped up these cakes almost before the silk hit the grass.
Smoky Summer Zucchini & White Corn Fritters
by Chef Heather Mader
- 1 lb. yellow and green zucchini, cut in half and seeds scooped out & discarded
- 1 1/2 c. corn kernels, sliced fresh from the cobb
- 2 scallions, thinly sliced
- 1/2 red bell pepper, finely minced
- 2 tbsp fresh cilantro, chopped
- 1/2 cup smoked mozzarella, shredded
- 3 large eggs, beaten
- 1/2 cup freshly made breadcrumbs from 2 slices bread (gf bread ok)
- 1 tsp cracked black pepper
- ½ tsp. smoked paprika
- ½ tsp. onion salt (I used Penzy's FoxPoint seasoning)
- sea salt to taste
- ½ c. Parmesan cheese, grated
- ¾ c. flour (gf flour ok)
- 1 tsp baking powder
- olive oil
- On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
- In a large bowl, combine shredded zucchini with corn, scallions, bell pepper, cilantro, mozzarella eggs, breadcrumbs and spices. Season with pepper and salt, then mix in Parmesan, baking powder and flour.
- In a large nonstick skillet over medium-high heat, heat olive oil. For each fritter, scoop 1/3rd cup of batter, flatten to about ½ inch and cook until golden, 2-3 minutes per side. Add more olive oil between batches, or as needed.