Ingredients
-
3 medium-sized zucchini
-
2 ears of corn
-
1 teaspoon butter
-
1/2 cup all-purpose flour
-
1/2 cup grated pecorino romano
-
1 large egg
-
2 cloves of garlic, pressed
-
2 tablespoons lemon juice
-
1 teaspoon lemon zest
-
1/2 teaspoon salt
-
About 2 tablespoons olive oil for frying
Instructions
-
Shred the zucchini using a grater or food processor. You’ll need 2 1/2 cups.
-
Place the shredded zucchini in a clean towel or cheesecloth. Twist and squeeze to remove as much water as possible. Transfer to a bowl.
-
Slice the kernels off the corn cobs.
-
In a skillet, melt the butter over medium heat. Add the corn and sauté for 5 minutes until tender. Add to the zucchini.
-
Add flour, pecorino romano, egg, lemon juice, lemon zest, pressed garlic, and salt to the bowl. Mix well.
-
Heat olive oil in a clean skillet over medium heat.
-
Form fritters by scooping 3 tablespoons of mixture, shaping into a ball, flattening, and placing in the skillet.
-
Fry 4 fritters at a time, cooking each side for 2–3 minutes until golden brown.
-
Serve warm with a sauce of your choice.
Notes
-
To remove excess moisture from the zucchini is essential for crispness.
-
Fritters can be customized with chopped herbs or cheese alternatives.
-
For baking instead of frying, place fritters on a lined baking tray, spray with oil, and bake at 200°C for 15–18 minutes, flipping once.
- Prep Time: 15 minutes
- Cook Time: 15 minutes