Sweet corn make these crispy fritters delicious! Zucchini Corn Fritter1

Zucchini Corn Fritter1

Zucchini-Corn Cakes

Marla Hingley
Crispy and flavorful!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 medium zucchini coarsely grated
  • 1 Tbsp butter or margarine
  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 2 cups corn
  • 1/2 cup GF cornmeal fine grind
  • 1/4 cup brown rice flour
  • 1/4 cup cornstarch
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup buttermilk or milk alternative
  • 1 egg

Instructions
 

  • Sprinkle grated zucchini with 1/2 tsp salt and let sit for 10 minutes. Then spread out onto a kitchen towel and gently press the zucchini to get as much excess moisture out as you can.
  • Heat butter in skillet and sauté onion and garlic for a few minutes. Then add corn and continue cooking until onions are soft. Se aside to cool a bit.
  • In a small bowl combine the cornmeal, flour, cornstarch, baking powder and seasonings. In a large bowl combine the milk and egg, then add in the onion mixture. Mix well, then stir in the flour mixture until just combined.
  • To fry fritters; heat some oil in a skillet and spoon a heaping tablespoon of mixture into hot skillet (flatten out). When bottom turns golden brown, flip.
  • Serve with GF sour cream if you like.

Notes

To Make Buttermilk: put 1 tsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 3/4 cup - let stand 5 minutes.
Tried this recipe?Let us know how it was!
See also  Preserved Lemon Vinaigrette

 

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