Tuesday’s dinner was a plate of these, borrowed from Everyday Food, and some marvelous deer sausage given to Brock by a fellow at work. The fritters were great on their own, but I’m always a sucker for anything that serves as a conduit for goat cheese. Wednesday the girls and I went out and Thursday we had some quick leftovers after swimming – the plan is to try a few new recipes this weekend though so hopefully everything will turn out as well as this week seemed to.
Corn and Zucchini Fritters
2 cans (12 oz/341 mL) kernel corn, drained, or about 4 cups of corn from 4 to 5 cobs
1 medium zucchini, diced small
1/2 onion, finely diced
salt and freshly ground pepper to taste
1/2 c. cornmeal
3 eggs, beaten lightly
goat cheese for serving
In a large skillet, saute together the corn, zucchini and onion in a bit of olive oil until the vegetables have softened, and season lightly with the salt and pepper. Allow the vegetables to cool for a few minutes before proceeding.
Transfer all to a large bowl and toss with the cornmeal, then add in the eggs and stir well. Wipe out the skillet and heat it up again with a bit of olive oil, then cook the fritters in batches making each one as big as you’d like (mine were about a half cup in size). Cook a few minutes per side and then transfer them to a plate when they’re done, the egg should serve to hold them together nicely. Serve sprinkled with goat cheese. Enjoy!
- Category: Corn, Zucchini, Pancakes