Corn And Zucchini Fritters
30 minutes to prepare serves 12
1 1/2 cups flour
1 cup milk
2 eggs, beaten
2 ears sweet yellow corn, shucked and kernels removed
2 medium zucchini, grated
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Oil for shallow-frying
Fresh parsley, chopped, for garnish (optional)
In a medium bowl, whisk together milk and eggs. Gradually add flour, mixing until combined. Add corn, zucchini, salt, and pepper and stir until well incorporated.
Add enough oil to cover the bottom of a non-stick pan or cast iron skillet, and heat over medium heat.
Once oil is hot, spoon 3 fritters into pan (use about 1/4 cup of mixture per fritter) and cook 3-4 minutes per side until golden brown and firm in the center.
Transfer to a wire rack to cool. Garnish with fresh parsley, if using, and serve. Enjoy!