Name: Savory Corn and Zucchini Fritters: Zucchini Recipes
Ingredients: 1 cup white, all-purpose flour; 2 tsp baking powder; ½ tsp Kosher salt; ¼ tsp fresh ground pepper; 2 large eggs; ¾ cup whole milk; 2 cups corn kernels (can use fresh, frozen, or canned – see notes in post); 1 medium zucchini, grated and squeezed to extract liquid (see preparation notes in post); 3 scallions, white and pale green parts, sliced (reserve a few for garnish); 2 T minced dill (reserve a little for garnish); 2 to 4 T neutral oil for frying (see post notes regarding amounts)

Ingredients

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1 cup white, all-purpose flour
2 tsp baking powder
½ tsp Kosher salt
¼ tsp fresh ground pepper
2 large eggs
¾ cup whole milk
2 cups corn kernels (can use fresh, frozen, or canned – see notes in post)
1 medium zucchini, grated and squeezed to extract liquid (see preparation notes in post)
3 scallions, white and pale green parts, sliced (reserve a few for garnish)
2 T minced dill (reserve a little for garnish)
2 to 4 T neutral oil for frying (see post notes regarding amounts)

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Instructions

In a small bowl, whisk together flour, baking powder, salt, and pepper. In a medium sized bowl, vigorously whisk eggs and milk until smooth.
Sift dry ingredients into wet ingredients and stir, making a smooth batter. Add prepared veggies and herbs to the bowl – corn kernels, grated zucchini, scallions, and dill. Stir to combine.
Add oil to a non-stick pan or griddle, set on medium high heat. When oil is hot, add quarter cups of fritter batter to pan, leaving enough room between so fritters can spread a bit.
Cook fritters for about 3 minutes on each side, until cooked through and golden brown on both sides. Serve hot or cold. See serving and storage suggestions in post.