Zucchini and Corn Fritters Rule the World. for Reals

Ingredients

• 4 cups shredded zucchini
• 1 teaspoon salt
• 3 eggs
• 2 ears corn
• 1 small onion, diced small
• 3 scallions, white and green parts, thinly sliced
• 1/4 cup cilantro, minced
• 3/4 cup flour
• A few good grinds of black pepper
• Canola, grapeseed or other neutral oil, for pan-frying
• Sour cream or Greek yogurt, for serving

Directions

1. Grate the zucchini using the large side of a box grater, or run it through a food processor fitted with the shredding disc. Set it in a colander in the sink or over a bowl, sprinkle with the salt, and toss it around so the salt is evenly distributed. Leave it to drain while you get the remaining ingredients ready.
2. Break the eggs into a large bowl and whisk them just enough to loosen them. Slice the corn kernels off the cobs, then add them to the bowl with the diced onion, scallions, cilantro, flour, and pepper.
3. Working with small handfuls, squeeze the zucchini firmly to press out as much moisture as possible, and discard the liquid. Add the squeezed zucchini to the bowl and stir everything together until evenly mixed.
4. Pour oil into a large frying pan until it reaches about 1/4-inch deep. Warm it over medium-high heat until it is hot, but not smoking. Spoon generous mounds of the zucchini batter into the skillet, shaping them into flat fritters as they go in. Cook them in batches so the pan is not crowded, about 3 or 4 at a time depending on your pan, until the bottoms are golden, about 2 minutes. Flip and cook the other side until golden as well. Transfer the fritters to paper towels to drain, adding a little more oil between batches if you need it.
5. Serve with a spoonful of sour cream or Greek yogurt. The finished fritters should be crisp outside and gently custardy in the center.