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Zucchini-and-Corn Fritters With Herb Sour Cream Recipe

Zucchini-and-Corn Fritters With Herb Sour Cream Recipe
  • Category

    Summer

  • Cusine

    American

What do you need?
How to make?

Ingredients

For the Herb Sour Cream:

1 cup sour cream or Greek yogurt

1/2 teaspoon lemon zest

3 tablespoons minced fresh basil leaves

2 tablespoons minced fresh chives

1 anchovy fillet, finely minced

Kosher salt and freshly ground black pepper

For the Fritters:

​2 pounds zucchini or other summer squash, ends trimmed

1 medium yellow onion , peeled

1 1/2 teaspoons kosher salt, divided

2 ears corn, kernels cut from cob

2 large eggs, lightly beaten

1 large garlic clove, grated or minced

1/4 teaspoon freshly ground black pepper

1 cup all-purpose flour

1 teaspoon baking powder

1 cup shredded Gruyère or cheddar cheese

Olive oil or vegetable oil, for frying

Directions

In a medium bowl, mix together sour cream , lemon zest, basil, chives, and anchovy . Season with salt and pepper. Set aside or refrigerate until ready to serve.

Preheat oven to 250 degrees F and set a wire rack in a rimmed baking sheet. Grate zucchini on the large holes of a box grater, or use the shredding blade of a food processor. Transfer shredded zucchini to colander set over a bowl or in the sink. Repeat with the onion, then add to the zucchini. Toss zucchini and onion with 1 teaspoon salt and let stand for 10 minutes. Using your hands or a clean dish towel, squeeze out as much of the liquid from the zucchini and onion as possible. Transfer zucchini mixture to a large bowl and add corn kernels. Stir in eggs, garlic, black pepper, flour, baking powder, and shredded cheese until thoroughly combined and no dry flour remains. In a large cast iron or heavy stainless steel skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches to avoid crowding the pan, carefully drop scant 1/3 cupfuls of the zucchini batter into the skillet, then press down on them with the cup measure to flatten them to about 1/4 inch thick. Cook until the bottom side is golden brown, about 4 minutes . If the fritters darken too quickly, reduce the heat to medium. Flip the fritters and cook until browned on the other side, 2 to 3 minutes longer. Transfer fritters to the prepared baking sheet then keep warm in the oven. Repeat with remaining batter, keeping the pan well-oiled as you go. Serve fritters warm, with a dollop of herb sour cream on top.