Home Made Corn & Zucchini Fritters

When in season I can never go past corn to prepare some home made dishes. It is that time of the year and I am in heaven. It reminds me of my childhood back in Croatia. Where I lived the fields were abundant during the late summer.  Corn was enjoyed in many different ways. Today I am sharing my version of a delightful light vegetarian dish using corn and zucchini. Corn and zucchini are a great combination and make gorgeous fritters. They can be enjoyed for breakfast, an accompaniment to meat dishes or just as they are for a light lunch or snack.

If you enjoy eating corn and zucchini you cannot go past this recipe.  Home made fritters are easy to prepare.

As a lover of fresh corn this is the time of year to rejoice and enjoy this gorgeous vegetable.

Zucchini being the other main ingredient in this dish is also widely available and in full season and a delight to eat.

Ingredients
3 Zucchini (800 grams washed & grated)
4 Corn on the cob (cooked, cooled & cut into kernels)
2 tablespoons fresh Parsley (chopped)
3 teaspoons fresh Thyme (leaves only)
3 teaspoons fresh Marjoram (leaves only)
2 teaspoons fresh Dill (chopped)
2 spring onions (finely sliced)
1/2 cup plain flour
1/4 cup grated Parmesan Cheese
4 eggs (lightly beaten)
Olive oil for shallow frying
Salt & freshly ground pepper

Preparation Time:      30 minutes
Cooking Time:     30 minutes
Makes:     28 fritters (approximately)

1. Grate the zucchini in a bowl, add salt and allow to stand for 15-20 minutes.
2. Cut the corn cobs in half and place in a pot, cover with enough water and place on the stove over medium to high heat.
3. Once it comes to a boil reduce the heat and simmer for 10 minutes.
4. Remove from the heat, drain the water and allow to cool for 15 minutes to enable handling.
5. Cut all the corn into kernels and place in another larger bowl.
6. Add the parsley, thyme, marjoram, dill, spring onions and set aside.
7. Squeeze out as much liquid as possible from the zucchini with your hands or in a clean tea towel.
8. Combine the zucchini with the corn, parsley, thyme, marjoram, dill and spring onions.
9. Add the flour, grated parmesan, eggs, salt and pepper and mix well.
10. Add a little olive oil to a pan over medium heat and using a dessert spoon, form the fritters (heaped dessert spoon).  Cook the fritters in batches for 2-3 minutes each side, or until golden and firm.  Drain on paper towels.

Cook’s Tips

• The corn cobs can be pre-cooked and stored in the fridge overnight.
• To save cooking time, you can have two pans going at the same time.
• As a serving suggestion, some sliced avocado, with yoghurt, dill and mustard dressing makes a great accompaniment with the fritters.

Enjoy!