Fresh Corn and Zucchini Fritters with Herb Yogurt Dip
The word Fritters conjures up some greasy, southern thing I used to survive on along with Sweet Tea, and Collard Greens during my stint in Atlanta. Those Fritters were nastay, as my son would say with a Southern accent, but the flavor of fresh corn did peek through the grease, reminding me of late summer harvest. I love fresh corn. Not the GMO nastay variety Big Food uses to bulk up and stabilize processed foods, but the kind you get fresh from rolling fields on the organic farm. The kind on the cob that you cut off yourself. These Fresh Corn and Zucchini Fritters with Herbed Yogurt are not greasy and the flavor and crunch of fresh corn, cut straight off the cob pairs well with tender Zucchini. Using Polenta keeps them firm and not mushy. The creamy Herbed Yogurt Dip is the perfect pairing for this light late summer supper. You can pair with some simple Grilled Chicken for a heartier meal. Now that’s Southern eatin all y’all.
Corn & Zucchini Fritters with Herbed Yogurt
Prep
Cook
Total
Yield 4 servings
These are great cold and in lunch boxes so double the recipe. You can reheat them in the toaster. Also good with a slather of honey for breakfast
Ingredients
- 2 Ears Fresh Corn, sliced off the cob or 2 cups Frozen Organic Corn
- 2 Shallots or Green Onions, chopped fine
- 1 cup Organic Polenta or Coarse Corn Meal
- 1/2 cup Organic Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Cayenne Pepper or Smoked Paprika
- 1-1 1/2 cup Milk (Rice, Soy or Almond)
- 1 Egg
- 1 cup Zucchini, Shredded
- Arugula for Serving
- HERBED YOGURT SAUCE
- 1 cup Organic Plain Greek Yogurt
- 2 Green Onions, chopped
- 1 clove Garlic, chopped
- big handful of mixed herbs: Parsley, Cilantro, Dill, Chervil, Tarragon
- 1 teaspoon Lemon or Lime Juice
- 1 teaspoon Sweet Chili Sauce or a Squeeze of Honey and a Sprinkle of Red Peppers
- Ground Pepper, Sea Salt
Instructions
- Heat a splash of Olive Oil in large flat fry pan
- Saute the Corn about 5 minutes, until lightly browned
- Toss in the Green Onions or Shallots and sauté just a minute to bring out the flavor
- Remove from heat and plop into a large bowl
- Put a fine mesh strainer over the bowl and add the Flour, Baking Powder, Soda and Salt
- Gently shake into the bowl then add the Polenta or Cornmeal
- Add the Egg and 1 cup Milk, mixing it all up
- Stir in the Zucchini and add more Milk if necessary to make a nice consistency of thick pancake batter without over mixing too much
- Heat a generous swirl of Olive Oil in the same fry pan until very hot but not smoking
- Use a measuring cup to drop cupfuls of batter into the pan
- Fry about 3-5 minutes each side until nicely browned and cooked in the middle
- Serve on a bed of Arugula with the Herbed Yogurt Sauce
- HERBED YOGURT SAUCE
- Whirl the Herbs, Green Onions and Garlic together in a food processor until fine
- Add the Yogurt with the Juice and a squeeze of Chili Sauce and whirl just once or twice to mix
- Season with Salt and Pepper and serve over the Corn Fritters
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