ZUCCHINI CORN FRITTERS
Ingredients:
Fritters:
« 1 cup fresh corn (about 2 ears or about 1-1/2 cups frozen)
« ½ cup zucchini, grated and well-drained and dried (squeeze in a clean kitchen towel)
« 3 scallions, finely diced (white part only, you will use the green in the sauce)
« 1 long red pepper, minced (about a tablespoon)
« 1 jalapeno, minced (about 2 tablespoons)
« 1 garlic clove, finely minced
« Zest of one lemon
« 1 large egg
« ½ cup flour (I use Sunrise Flour Mill flour)
« ¼ cup cornmeal
« 1 tablespoon (heaping) 3 Lonetti Sisters Meatball Seasoning Mix
« ½ teaspoon kosher salt
« Freshly ground black pepper to taste
« 1/4 cup oil for pan-frying (use more if needed)
Garlic Scallion Aioli:
« ¼ cup mayo
« 1 tablespoon fresh lemon juice
« 1 clove garlic finely minced (you can use less, and add more if needed)
« 2 tablespoons finely chopped fresh scallions (green part only)
« ½ teaspoon Aleppo pepper
« ½ teaspoon kosher salt
Directions
Fritters: In a medium bowl, mix all ingredients (except oil) until well combined. Place in the refrigerator for about an hour.
Prepare a rimmed baking sheet by lining with paper towels, set aside. This will help drain oil from the fritters after frying.
Place a large skillet on medium-high heat. Add oil to the pan, heat oil until it ripples in the pan. If you have a small ice cream scoop, it’s a great tool, otherwise use a tablespoon. Scoop a heaping tablespoon batter and gently place into the oil. Fry for about 1 to 1½ minutes, or until golden brown, turn and cook until golden on the other side. Remove the fritters from oil to the prepared baking sheet. Sprinkle with a bit of flaky salt and/or some or thinly sliced scallions (for garnish).