Zucchini corn fritters
I have been purchasing some nice zucchini at the local farmers market, and have been trying to use them in different ways. Yesterday I put them in fried rice, and they were wonderful.
As I was sitting at work, I was thinking how I could use them for breakfast today. I came up with fritters.
Obviously they are not fried, but they sure are good. They would be great for breakfast, lunch or dinner. Make a double batch because I ate the whole recipe. :)
2c shredded zucchini, lightly drained on a paper towel
1/2 yellow onion, peeled and sliced thin
1c frozen corn, you could also use fresh if you have it
2 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. black pepper
1/2 tsp. salt (optional)
2 tsp. baking powder
1/2c unbleached flour
2 tablespoons canned green chili's
In a medium bowl, combine the zucchini, onions and corn and mix well. Add the remainder of the ingredients and stir vigorously for a good minute. You really want to mix this well and make a wet dough.
Let sit for 10 minutes, and while you let it sit, heat up a large saute pan over medium heat.
After about 10 minutes, stir one more time and then using an ice cream scoop, scoop 2 or 3 fritters in the pan. With the back of a fork, smash down the mounds until they are about 1/4 inch thick.
Cook on the first side until the edges are nice and golden brown and the top starts to dry out.
Using a spatula, carefully lift the edges and then slide the spatula under the fritter, flip and cook on the other side another 7 minutes.
Check to see they are done by feeling the center. It should be soft but not mushy. If it is, flip again and cook another couple minutes.
Remove and let sit until all are done. Your goal is very crispy on both sides, so don't be afraid to make them a little darker.
You can keep hot in a warm oven.
Serve with vegan sour cream or salsa, or both. ENJOY.