The not so Endless Summer

Summer has come and gone. I blinked and it was Fall. Seasons are such a weird thing to get used to. Although they are great and bring a nice change, I can't say I don't miss the consistency of 70 degrees in Los Angeles.

Just because it's over on the east coast, doesn't mean I can't enjoy summer produce all year long. My favorite summer vegetable is heirloom tomatoes, but a close second is fresh corn.

I made these zucchini and corn fritters over 5 months ago, but you know how things go, life get's in the way. No surprise here, I'm craving them right now. 

Both of these ingredients are plentiful and easy to find any season, no matter what coast you're on. 

Try them out as an appetizer or as a side dish! 

Zucchini and Corn Fritters 

Ingredients:

Yields: 10-12 small fritters 6-8 medium fritters

2 Zucchinis, shredded

1 cup of corn 

1/2 of one onion, chopped

2 garlic cloves, minced 

1 egg

1/4 teaspoon baking soda

3/4 cup corn meal (about)

3 scallions, thinly sliced

1/4 cup cilantro (or parsley), minced

1. Start by shredding the zucchini and wringing out all the excess moisture and water using a dish towel or cheese cloth.


2. Saute corn and onions in a pan with a small amount of canola oil.


3. Combine the zucchini, corn, chopped onion, minced garlic, egg, baking soda and herbs to a bowl and mix well. Add corn meal in small increments until the batter is well combined, but not too runny.


3.  Using a spoon, scoop dollops of the batter into a frying pan on med high heat. Flatten the top out a bit with your spoon to ensure they cook evenly. Fry on both sides until golden brown and drain on a paper towel.

4. Enjoy with a cool yogurt dip or spicy hot sauce.


Enjoy!!