Giant Zucchini Corn Fritter Food

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

ZUCCHINI & CORN FRITTERS

Steps:

• Heat 1 tb oil in pan. Add onions, stir for 1 minute.
• Add zucchini, stir for 1 minute.
• Add corn, stir for 1 minute.
• Remove vegetables from pan, and set aside.
• Put eggs, salt and pepper in a bowl and whisk.
• Add flour and baking powder, whisk until smooth.
• Add vegetables and cheese.
• Stir.
• Heat butter and extra oil in pan.
• Drop spoonfuls of mixture in pan, and cook until golden on each side, turning once.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

GIANT ZUCCHINI-CORN FRITTER

Steps:

• 1. Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.
• 2. Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
• 3. Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.
• 4. In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.
• 5. Pour the cornbread mix over the zucchini layer.
• 6. Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.
• 7. Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.

ZUCCHINI CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.

GIANT ZUCCHINI-CORN FRITTER

Steps:

• 1. Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
• 2. Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
• 3. Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zuchinni over the mixture.
• 4. In another medium bowl, mix together the cornbread mix, egg, sour cream, cream corn and corn kernels. Sprinkle with the sea salt and fold in melted butter.
• 5. Pour the cornbread mixture over the zuchinni layer.
• 6. Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.
• 7. Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
• 8. Cool about 8 minutes before serving.