Summer · Main
Zucchini Corn Fritters
Crisp little cakes of grated zucchini and sweet corn, with cool yogurt on the side.
- 35 min
- Serves 4
- Vegetarian
- Summer
You need
Method
- Step 1: Grate the zucchini, toss with half the salt and leave in a colander for 10 minutes. Squeeze it dry in a clean towel. Cut the kernels from the corn.
- Step 2: Mix the zucchini, corn, sliced scallions, eggs, parmesan, flour, baking powder and the rest of the salt.
- Step 3: Heat the oil in a large skillet over medium heat. Drop in heaped spoonfuls, flatten gently and cook 3 to 4 minutes a side, until deep golden.
- Step 4: Drain on a rack and serve warm with the yogurt.
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