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Corn and Zucchini Fritters



Martha Stewart is kind of awesome. She's a smart cookie (let's ignore the whole imclone business), knows what she wants, and makes adorable baby bird cupcakes.

Also wonderful? The recipe compilations that her magazine releases annually. So far, my favorite has been the 2005 Edition; I found this recipe in it last year, and have been waiting for summer to arrive so that I can make it again.

Corn and Zucchini Fritters

1 1/2 cups flour
2 tsp baking powder
coarse salt and freshly ground pepper
2 tbsp melted butter
2 large eggs
1/2 cup + 2 tbsp milk
1 1/2 cups grated zucchini (about 8 oz)
2 cups fresh corn kernels (from 3 or 4 ears)
vegetable oil for frying

Garnish:
peeled and sliced avocado
cilantro
lime wedges
bacon, cooked until crisp

Whisk together the flour, baking powder, 2 tsp salt and 1/4 tsp pepper in a large bowl. In a separate bowl, stir together the butter, eggs, and milk; add to the flour mixture. Stir until just combined. Add zucchini and corn, stir until well blended.

Heat a few tablespoons of vegetable oil in a large cast-iron skillet or nonstick pan over medium heat until hot.

Drop 2 tbsp of batter into the skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer onto paper towels to drain. Season with salt and pepper while still hot.

Serve with lime juice, crispy bacon, avocado slices and cilantro on top.

Makes 2 dozen fritters.

Martha Stewart Living, 2005

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