Instructions

1. Heat a splash of Olive Oil in large flat fry pan
2. Saute the Corn about 5 minutes, until lightly browned
3. Toss in the Green Onions or Shallots and sauté just a minute to bring out the flavor
4. Remove from heat and plop into a large bowl
5. Put a fine mesh strainer over the bowl and add the Flour, Baking Powder, Soda and Salt
6. Gently shake into the bowl then add the Polenta or Cornmeal
7. Add the Egg and 1 cup Milk, mixing it all up
8. Stir in the Zucchini and add more Milk if necessary to make a nice consistency of thick pancake batter without over mixing too much
9. Heat a generous swirl of Olive Oil in the same fry pan until very hot but not smoking
10. Use a measuring cup to drop cupfuls of batter into the pan
11. Fry about 3-5 minutes each side until nicely browned and cooked in the middle
12. Serve on a bed of Arugula with the Herbed Yogurt Sauce
13. HERBED YOGURT SAUCE
14. Whirl the Herbs, Green Onions and Garlic together in a food processor until fine
15. Add the Yogurt with the Juice and a squeeze of Chili Sauce and whirl just once or twice to mix
16. Season with Salt and Pepper and serve over the Corn Fritters