CHEESY ZUCCHINI SWEET CORN PEPPER FRITTERS

Adapted from NYTimes Cooking

Makes 12-14 fritters

Serves 4-6

Takes 1 hour

Ingredients:

Fritters:

2 ears sweet corn, husks removed

2 medium zucchini or summer squash, shredded 

1¼ cups all-purpose flour

¾ cup shredded cheese (I love a 60/40 blend of cheddar and mozzarella)

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 eggs

3/4 cup cold soda water (I used a lemon Klarbrunn)

1 poblano or green pepper, finely chopped

Vegetable oil

Whole fat Greek yogurt

Cherry tomato salsa

1 heaping cup quarter cherry tomatoes

1 tablespoon sherry vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper


Directions:

  1. Place zucchini and summer squash between towels or paper towels. Press gently to remove liquid and then rest for 20-25 minutes to let drain. 

  2. In a large stock pot, bring water to a boil. Add sweet corn and cook for 5 minutes until tender. Rinse under cold water and then remove kernels from the cobs. Set aside.

  3. In a large bowl, combine flour, cheese, salt, pepper, and garlic powder. 

  4. In a small bowl, whisk together eggs and soda water. Stir egg mixture into flour mixture until well incorporated and a batter forms. Add corn, pepper, zucchini and summer squash. Stir until well-combined. 

  5. In a large pan or skillet, heat an inch of vegetable oil over medium heat until it reaches 350 degrees. Add 1/4 cup portions of batter into the pan (4-5 will probably fit) and press down to flatten slightly. Cook on each side for 2 minutes until golden. Remove to towels to drain the grease. Continue with remaining batter, checking the oil temperature as you go, adjusting the heat to keep it in the range of 300-350 degrees. 

  6. In a small bowl, toss cherry tomatoes with vinegar, salt, and pepper to make cherry tomato salsa. 

  7. Serve fritters warm with a dollop of yogurt and cherry tomato salsa.