Fridge Foraging: Zucchini and Corn Fritters

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This week's fridge foraging was a competition between an asparagus tart and these zucchini and corn fritters. Obviously the fritters won out, creating a really simple and light summer dish. 

I have been making a version of these fritters for many many years. When I first was learning how to cook, years before cooking school, i would go to the farmer's market, buy some vegetables and fruit and see what I could create with it. I came home with pounds and pounds of zucchini one morning and discovered all the ways to eat zucchini, including Ina Garten's amazing zucchini pancakes. 

This is my riff on those pancakes. I call them fritters. She calls them pancakes. Whatever the correct term is, they are delicious. I wilted some cherry tomatoes to create a sauce to top the fritters along with some herbed sour cream. 

**Remember to tune in every Wednesday for Fridge Foraging over on  my Instagram Stories. 

Zucchini and Corn Fritters 

  • 1 pint cherry tomatoes, cut in half if large
  • 2 Tbs. olive oil plus more for frying the fritters 
  • salt and pepper 
  • 2 medium zucchini
  • 1/2 red onion
  • 2 ear corn, kernels removed from the cob. 
  • 2 eggs lightly beaten
  • 3/4 cup purpose flour
  • 1 tsp. baking powder
  • 1/2 cup sour cream 
  • 2 Tbs. chives plus more for garnish 

Preheat an oven to 325F. 

In a medium non stick pan, add 2 tablespoons olive oil. Add the tomatoes, a pinch of salt and pepper and cook over medium until lightly wilted. Set aside but keep warm. 

Using a box grater or hand grater,  grate the zucchini and red onion into a large bowl. Add the corn, eggs, flour, baking powder and a large pinch of  salt and pepper. . 

Add 2 Tbs. olive oil into a non-stick pan and heat over medium. Drop 1/3 cup spoonfuls of the batter and cook for about 4 to 6 minutes total, flipping halfway through. Remove the fritters and place on an oven safe sheet try and keep warm in the oven. Repeat with the remaining fritter batter. 

In a small bowl combine the sour cream, chives and a large pinch of salt and pepper. 

Serve the zucchini and corn fritters warm topped with the cherry tomatoes and a dollop of the sour cream. 

Makes about 4 servings or about 8 to 10 fritters.