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Zucchini Corn Fritters with Tomato Salad

Servings 6

Ingredients
  

  • 2 zucchini 
  • 2 ears of corn, husked and kernels cut away from the cobs
  • Big pinch of salt for the zucchini 
  • 1 cup chickpea flour
  • 1 ounce parmesean cheese, grated (about ¼-½ cup grated), optional
  • 2 green onion, white and light green parts, minced
  • 10 basil leaves, sliced thinly
  • 1 tsp. kosher salt or ½ tsp sea or table salt (3 grams by weight)
  • ¼ tsp. black pepper

For the Tomato Salad

  • 2-4 cups assorted small tomatoes, halved or quartered if large
  • 6 basil leaves torn
  • 2 green onion, white and light green parts, minced
  • Splash of white wine vinegar (about 1 tbsp.)
  • Drizzle of olive oil (about 3 tbsp.)
  • Kosher salt or Maldon Sea Salt
  • Freshly ground pepper

Instructions
 

  • Using the large holes of a box grater, grate the zucchini into a colander, sprinkle with a good pinch of salt and using your hands, mix the salt through, let stand for 15 minutes. 
  • Push the excess water out of the zucchini down through the colander.  Make sure that the zucchini is well squeezed out.
  • In a large mixing bowl, mix together the zucchini, corn, chickpea flour, cheese (if using), green onion, basil, salt and pepper.  Add a few tbsp. of water so the the mixture is not too try but not wet, it should hold together when making a ball.
  • Heat a large fry pan, add enough oil to cover the bottom and then some.  Using your hands, scoop bout ⅓ cup of mixture, form a ball, gently place in the oil and flatten out the top.  Repeat until you have about 6 fritters going.  Fry for about 5-6 minutes, flip and repeat.  Remove the first batch and repeat with a second and maybe a third batch.  You should have about 12 fritters. BE CAREFUL, THE CORN CAN POP AND SPRAY HOT OIL

In the meantime, make the tomato salad.

  • In a large mixing bowl, mix tougher all the salad ingredients.   
  • Place on the serving platter and serve the fritters on the same platter so that the flavours can interact with one another.