Zucchini Corn Fritter and Salad

There’s nothing like fresh corn this time of year. These fritters make a tasty lunch, or make the simple salad for dinner appetites.

Ingredients

1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh chives
1/2 cup of sour cream
2 fresh zucchini, shredded and strained
2 shucked corn on the cob
1/3 cup of sliced green onions
1 egg
juice of 1/2 lemon
2 tablespoons of melted butter
1/2 cup of cornstarch
1 1/2 cups of flour
1/2 cup of olive oil + 1 tablespoon for corn grilling
Kosher salt and fresh cracked pepper to taste

Salad
leaves from 1 head of butter leaf lettuce
3 thinly sliced radishes
2 shaved baby carrots
1/2 thinly sliced cucumber
1/2 cup of cilantro leaves
fresh burrata sliced in 1/2
juice of 1/2 lime
2 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
Kosher salt and fresh cracked pepper to taste

Preparation

Sour Cream Sauce
In a medium sized bowl mix together the basil, chives, sour cream, salt and pepper and set in the refrigerator to keep cool.

Fritters
Coat the corn in 1 tablespoon of olive oil, season with salt and pepper and roast on a hot grill for 5-7 minutes, or until very lightly charred and cooked through out.  Remove from the grill and trim the corn, discard the cob.

In a large bowl combine the shredded zucchini, corn and green onions and set aside.

In a separate bowl whisk 1 egg and add in the lemon juice, butter, corn starch and flour and pour it into the large bowl with the vegetables, season with salt and pepper and thoroughly mix.

Using 2 spoons make 12 individual fritters and place them on a sheet pan lined with parchment paper and dusted with flour.

Add 1/2 cup of olive oil to a large saute pan on medium high heat and cook the fritters on each side until golden brown and cooked, about 4 to 5 minutes on each side.  Remove from the oil and set on a sheet pan lined with parchment paper.

Serve the hot fritters with the basil sour cream.

Salad
Combine all of the vegetables and cilantro and add to a bowl.  Serve with the slices of burrata.  Pour the lime juice, balsamic vinegar and olive oil all over the top of the salad and season with salt and pepper.

Optional: Serve the fritters over the salad.

Makes 12 Fritters and 2 large salads

Download Recipe PDF | Recipe created by Chef Billy Parisi