I just love fresh corn on the cob, but I've always wanted to make something else out of them. Enter Pinterest. I've been seeing quite a few recipes on corn and zucchini fritters like this one from Girl versus Dough and I thought it would be a great way to sneak in some veggies for the kiddos. I made a go at it and also made some dipping sauce to go with it. Score! The little one loved it. The older one, not so much. But mommy thought it was so yummy. This recipe makes quite a few patties, so I decided freeze a few to eat later whenever I need a corn fix. Such a yummy way to use up corn and zucchini.
Fritters
1/4 cup oil
4 large eggs, beaten
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried basil
1 tsp. dried oregano
3 cups grated zucchini
1 cup corn kernels
1 3/4 cup all purpose flour
1) In a large bowl, combine eggs, salt, pepper, basil and oregano. Add zucchini and corn and combine thoroughly. Add the flour and stir thoroughly until there are no pockets of flour in the dough.
2) Heat enough oil to cover the bottom of a pan over medium-high heat. Using an ice cream scoop filled about 1/4 full, pour batter into oil and cook on both sides until golden brown. Place cooked fritters on a paper towel to drain the oil. Serve warm with cilantro sour cream.
Cilantro Sour Cream
1 (8 oz) container sour cream
1/4 cup fresh cilantro
1 tsp. fresh lime juice
salt & pepper to taste
1) Place all ingredients in a blender or food processor and blend thoroughly. Store in an airtight container in the refrigerator for up to a week.
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