Zucchini and Corn Fritters

Zucchini and Corn Fritters


2 cups shredded zucchini (about 2 medium zucchini)
1/2 teaspoon salt
10 ounces Keystone Farms Cheese Garlic & Dill Cheese Curds, chopped finely
1 cup fresh or frozen corn, thawed
1/2 cup cornmeal
1/2 cup all-purpose flour
2 garlic cloves, minced
2 tablespoons snipped fresh dill
1 teaspoon lemon zest
1/2 cup buttermilk
1 large egg
Salt and pepper
1/4 cup olive oil
Toppings: sliced avocado, capers, fresh dill, hot pepper sauce, sliced jalapeno, lemon wedges, sliced radishes, diced red onion, smoked salmon and watercress


Toss zucchini with salt in a large bowl. Let stand for 10 minutes. Place zucchini in a cheesecloth or clean kitchen towel; twist to squeeze dry. Return zucchini to the same bowl. Stir in the 1 cup cheddar, corn, cornmeal, flour, garlic, dill and lemon zest.
Whisk buttermilk and egg in another bowl. Stir into zucchini mixture. Season with salt and pepper.
Warm olive oil in a large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet; gently press to flatten slightly. Cook for 3-4 minutes on each side or until golden brown. Top fritters with remaining cheese curds; cover and cook for 1-2 minutes longer or until cheese is melted.
Serve fritters warm with toppings.

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