The Perfect Zucchini and Sweet Corn Fritters
1 ½ pounds of organic zucchini, grated
1 tsp. sea salt
2 ears of organic fresh corn, cut from the cob
¼ cup organic unbleached flour
¼ cup parmesan reggiano, grated
2 cloves garlic
2 large organic brown eggs, beaten
Kosher salt and fresh ground pepper to taste
2 tblsp. extra virgin olive oil
Place grated zucchini in a colander over the sink. Add the tsp. of sea salt and gently toss to combine. Let sit for 10 minutes. Using a clean dish towel or cheesecloth, squeeze the remaining moisture from the zucchini completely.
In a large bowl, combine the zucchini, corn, flour, parmesan, garlic, egg and season with salt and pepper.
Heat olive oil in a large skillet over medium high heat. Scoop tblsp. of batter for each fritter, flattening with a spatula, and cook until the underside is golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
For a delicious topping, mix 2 tblsp. of soft goat cheese with ½ cup sour cream for a dollop of WOW!