Zucchini Corn Fritters

By Simply Scratch

Ingredients

2 medium zucchini (grated)
1 teaspoon kosher salt
1 cup fresh corn kernels (cut from the corncob)
2 green onions (dark parts only) (finely chopped)
1 small jalapeño (seeded and minced)
2 large eggs
2/3 cup unbleached all-purpose flour
1/2 cup fresh parmesan (grated)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 cup avocado oil (or use extra light olive oil)
fresh chives (snipped, for serving)

Prep Time20mins
Cook Time20mins
Servings10

Instructions

On the large holes of your box grater, grate the zucchini. Transfer the shredded zucchini to a clean kitchen towel, tea towel or cheese cloth set into a medium bowl. Squeeze the as much liquid as possible out of the zucchini.

Add the zucchini to a mixing bowl with the corn, green onions, jalapeño, eggs, flour, parmesan, garlic powder and black pepper.

Use a rubber spatula to mix well until combined.

Heat the oil in a large 12-inch skillet over medium heat. Meanwhile, line a rimmed baking sheet or platter with paper towel.

Once hot, working in batches, use a 2-tablespoon scoop to measure out a few fritters at a time - I cook 4 at a time. Try not to over crowd the pan. Gently press with the scoop or a spatula to flatten.

Cook 3 to 4 minutes, carefully turning and cooking for an additional 2 to 3 minutes more or until golden brown. Transfer to the paper towel lined plate and repeat with remaining fritter batter.

Serve with dip of choice and snipped fresh chives. I love these with Yum Yum Sauce, but I would imagine ranch dressing would be delicious as well!