Zucchini Corn Fritters With Salsa Food

ZUCCHINI & CORN FRITTERS WITH SALSA

Steps:

• Preheat a deep fryer to 350˚F. Preheat the oven to 200˚F. Set a baking rack over a baking sheet. Beat the egg and buttermilk in a medium bowl until well blended. In a second bowl, combine flour, baking powder, salt and cayenne. Stir in the zucchini, corn and cilantro (or green onion). Add the flour mixture into the egg mixture and mix to create a thick batter. Working in batches, carefully drop heaping tablespoonfuls of the batter into the oil. Deep-fry until golden, 3 to 4 minutes. Using a slotted spoon, transfer the cooked fritters to the baking rack and keep warm in the oven until all the fritters are cooked. When all are cooked, arrange the fritters on a platter and serve with a bowl of the salsa alongside. Note: When the kernels are removed with a sharp knife, 1 medium cob of corn should yield the amount required for this recipe. BC made SalsaMan salsa is available in our Deli Department.

ZUCCHINI CORN FRITTERS

Steps:

• Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
• If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
• Coarsely grate the mozzarella and grate the parmesan relatively finely.
• Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
• Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Put spoonfuls of the mixture into the skillet and press them down with a spatula/fish slice to gently flatten.
• Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches.
• Suggest serving with a little sour cream and paprika on top or just as they are.

CORN FRITTERS WITH SPICY ZUCCHINI SALSA

Steps:

• Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

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:

• 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.)

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 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.

VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)

Steps:

• Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
• Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
• Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
• Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
• Stir the flour into the vegetable mixture.
• Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
• Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
• Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
• Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
• While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
• To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.