Zucchini-and-Corn Fritters with Herb Sour Cream

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

1. For the herb sour cream, combine the sour cream or yogurt, lemon zest, basil, chives, and anchovy, if you’re using it, in a medium bowl. Add salt and pepper to taste, then leave it at room temperature briefly or chill it until the fritters are ready.
2. For the fritters, heat the oven to 250 degrees F (120 degrees C), and place a wire rack inside a rimmed baking sheet. Shred the zucchini on the large side of a box grater, or do it with the shredding blade in a food processor. Put the grated zucchini in a colander over a bowl or set in the sink. Grate the onion the same way, and add it to the zucchini.
3. Sprinkle the zucchini and onion with 1 teaspoon salt, toss to combine, and let the mixture sit for 10 minutes. With your hands or a clean kitchen towel, wring out as much liquid as you can. Move the squeezed mixture to a large bowl, then stir in the corn kernels. Add the eggs, garlic, black pepper, flour, baking powder, and shredded cheese, mixing until everything is evenly incorporated and you don’t see any dry flour.
4. Set a large cast iron or heavy stainless steel skillet over medium-high heat, and warm 2 tablespoons oil until it shimmers. Cook in batches so the skillet has room to do its job: gently add scant 1/3 cupfuls of batter to the pan, then use the measuring cup to press each one into a round about 1/4 inch thick.
5. Cook the fritters until the underside is deeply golden, about 4 minutes. The corn can pop a bit in the hot oil, so be careful; a splatter guard or lid is handy protection. If they are browning too fast, turn the heat down to medium. Turn the fritters over and cook the second side until browned, 2 to 3 minutes more. Move them to the prepared baking sheet and keep them warm in the oven while you cook the remaining batter, adding enough oil to keep the pan well coated as you go.
6. Serve the fritters warm, topped with a dollop of the herb sour cream.