Zucchini and Charred Corn Fritters

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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Pair this summertime appetizer with a light, crisp white wine like Sauvignon Blanc or a dry Riesling.

  • Servings: Yield 18 pieces
  • Prep Time: Less than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Appetizer

Ingredients

For the yogurt sauce:
1/2 c. yogurt, drained

1/4 c. cucumber, grated

juice of 1/2 a lemon

1 Tbsp. olive oil

pinch of each salt and pepper

For the fritter batter:
1 1/4 lb. green zucchini, grated

1/2 tsp. salt

olive oil for frying

1/2 c. corn kernels

10 green onions, chopped

3 cloves garlic, minced

6 oz. feta cheese, crumbled

1/3 c. Italian parsley, chopped

1/4 c. fresh mint, chopped

2 eggs, beaten

1/2 c. all-purpose flour

salt and freshly ground pepper

Directions

To prepare the yogurt sauce, mix all the ingredients together and set aside.

To prepare the fritters, place the zucchini in a colander and sprinkle with salt.  Allow zucchini to drain for 30 minutes.  Squeeze excess liquid from the grated zucchini and pat dry with paper towels.

Heat a medium sauté pan and add 1 Tbsp. of olive oil and corn kernels.  Sauté corn until color develops, about 3 - 4 minutes.  Set aside and cool.

In a large stainless steel bowl, combine the zucchini, corn and remaining fritter ingredients and carefully mix to incorporate the flour.  Do not over mix.

Heat a square griddle pan over medium heat and add some olive oil to coat.  Place 1 Tbsp. dollops of the mixture onto hot griddle and gently flatten to a disc.  Cook for about 2 minutes per side or until golden.

Drain on paper towels and serve warm with the yogurt sauce.