I guess my dinner at The Acorn inspired this summery veggie dish. Zucchini are plentiful at this time of the year. When grated and turned into fritters, they become crisp on the outside and almost custardy on the inside. I reduced the amount of flour in the batter because I wanted the fritters to be mostly zucchini, rather than pancake-y. I tossed some corn and cumin into the mix for good measure (I think the cumin made a big difference) and served it with a roasted red pepper coulis.
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Recipe after the jump!
Zucchini Corn FrittersSeves 2-3
1 medium zucchini, shredded to yield 1-1.5 cups
1/2 teaspoon kosher salt
1/4 cup flour
1/4 teaspoon ground cumin
1/4 cup corn kernels
Red Pepper Coulis:
1 red bell pepper
2 tablespoons olive oil
In a colander set over a bowl, toss zucchini with kosher salt. Let it sit for about 30 minutes as the salt draws the moisture out of the zucchini.
Whisk together the egg, flour, cumin in a bowl. Add ground pepper to taste. Squeeze out the excess liquid from the shredded zucchini and add to the flour mixture. Add corn and mix to combine.
Coat bottom of frying pan in canola oil and heat over medium heat. Drop large spoonfuls of the batter, spreading it out evenly. Cook until golden brown on both sides (about 2 minutes a side).
For the bell pepper coulis, roast the pepper in a hot (450 degree) oven until charred on all sides. Place pepper in a bowl and immediately cover the bowl tightly with plastic wrap. This makes it easier to peel. After the pepper has cooled, remove the stem, seeds, and skin. Puree in a blender with olive oil, adding salt to taste. You can also blend in cayenne pepper and/or creme fraiche, if desired.
Recipe adapted from "The Crisper Whisperer: Zucchini and Corn Fritters Rule the World" at Serious Eats
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