August 21, 2011

Zucchini and Corn Fritters

As I've said before, it's that time of year...the time of year when there are lots of zucchini!  And, I have a weakness for free food.  I'm growing some yellow zucchini but do I say no when others want to give me some...yeah, not so much.  Therefore, we are eating a lot of zucchini.  Beyond chocolate cake, Dylan and I made fritters tonight that were inspired by this recipe.  I had some leftover frozen corn so I thought I'd add it.  All in all, pretty darn good.  Dylan thought so too!

Zucchini and Corn Fritters

2-3 zucchini shredded, didn't measure but it was probably around 3-4 c.
2 tsp salt
2 tsp oregano
2 tsp dried dill
fresh ground pepper to taste
2 eggs, beaten
1/4 to 1/2 c frozen or fresh corn kernels
2/3 c gluten-free flour blend

For pan frying:
2 T olive oil

Shred the zucchini and put into a colander.  Sprinkle salt on top and let set in the sink or over a bowl for approx. 10 min.  After the 10 min. squeeze as much of the excess liquid out as possible.  Combine with the remaining ingredients in a medium sized bowl.  Drop by spoonfuls in a pan heated with the olive oil.  Flatten slightly and cook approximately 2-3 minutes on each side until golden brown (I did ours on a nonstick electric griddle at around 300 degrees).  Enjoy!

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