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

Zucchini and Charred Corn Fritters

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.