Pair this summertime appetizer with a light, crisp white wine like Sauvignon Blanc or a dry Riesling.
Product Comparison
The maximum number of products that can be compared is 4. Please refine your selection.
Your session is about to timeout due to inactivity. Click OK to extend your time for an additional 480 minutes.
Zucchini and Charred Corn Fritters
SKU:
CALPHALON_64
Prep Time:
Less than 60 Minutes
Cook Time:
Less than 60 Minutes
Level:
Beginner
Course:
Appetizer
Serving Size:
Yield 18 pieces
Ingredient Description:
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
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.