Zucchini Corn Fritters

From the kitchen of Jeff the Fire Chef comes another original recipe to celebrate seasonal farm to table cooking. Inspired by his Polish grandmother's potato pancake recipe, but with a Tex Mex twist, this wholesome meal provides a wonderful opportunity to use up boatloads of zucchini from the Spring garden. The roasted corn and sweated poblano pepper flavors compliment each other well for a mouthwatering, cost effective meal that will leave your taste buds satisfied as well as plenty of leftovers to enjoy.

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Prep Time 20

Cook Time 20

Course Main Course

Cuisine Tex Mex

Servings 4 people

Equipment

1 Box Grater
1 Cast Iron Pan
1 Air Fryer Optional
Measuring Cups

Ingredients

4 Zucchini Fresh/whole
1/2 cup Corn Fresh or frozen kernels
1/2 cup Onion Diced; sweet variety such as yellow or white
1/2 cup Poblano Pepper Roasted, sweated, diced
2 tbsp Butter
1/2 cup Flour All purpose
1 cup Panko Bread Crumbs
1/2 cup Cornmeal Jiffy Cornbread Mix
1 tbsp Cornstarch
Salt & Pepper To taste
2 tbsp Garlic Minced from a jar
1/2 cup Cheddar Cheese
1/2 cup Pepper Jack Cheese
Milk A splash
2 Eggs
Oil Vegetable or Canola

Instructions

Prepare Zucchini

Grate and spread zucchini onto a paper towel-lined flat surface (this is the quickest way to get excess moisture out of the zucchini).
Lay another layer of paper towels over the zucchini and press down to soak up as much moisture as you can.
Let sit for 10 minutes on paper towel. Set aside.

Combine Dry Ingredients

In a mixing bowl, combine cornmeal, all purpose flour, cornstarch, panko and salt & pepper.

Roast Pepper then Sauté Onion and Corn

Put Poblano Pepper in oven (or on a grill) at 375 degrees physically on the rack. Cook for about 5 minutes on one side, then turn it, and cook for another 5 minutes on the other side. Make it charred and blistered. Pull out of oven wearing oven mitts, put in a Ziplock baggy, seal, and let sit for about 10 minutes to "sweat". Then remove skin (the skin will come right off) and dice.
In a cast iron skillet (or frying pan), melt butter and cook onion, corn, poblano, and minced garlic over medium heat until onion is translucent and corn is tender (about 5 minutes).

Combine Ingredients

In the bowl of dry ingredients, combine zucchini, cooked corn, pepper, garlic and onion mixture (does not need to be cooled first), milk, and egg.

Cook Fritters & Serve

Heat a large skillet (or frying pan) over medium heat with about 1/4 inch of oil on the bottom. Scoop about 1/4 cup of fritter batter into the pan and smooth into a disk.
Cook 3-4 fritters at a time to ensure even cooking, for 3-4 minutes on each side. Makes 8-10 fritters.
Rest fritters on paper towel to minimize oil.
An optional but worthwhile step for incredible slightly crispy texture, is finishing the fritters in an air fryer set at 400° for 7 minutes.
Sprinkle with salt and pepper to taste.
Serve warm and enjoy! They go great with a dollop of sour cream and garnished with fresh cilantro.