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Southwest Corn and Zucchini Fritters
Posted by Peggy on January 18, 2011
Recipe: Southwest Corn and Zucchini Fritters
1 large zucchini (8 ounces)
2 eggs, lightly beaten
1 1/2 cups (6 ounces) shredded Chihuahua or Jack cheese
2/3 cup all-purpose flour
1/3 cup chopped scallions
2 teaspoons cumin seeds, crushed (or cumin powder)
1/2 teaspoon kosher salt
1 cup fresh or frozen whole kernel corn
2-4 tablespoons vegetable oil
2 cups purchased tomatilla salsa
Preheat oven to 225 degrees.
Coarsely shred zucchini; Drain on several layers of paper towels, pressing down and patting dry to remove excess moisture.
In a large bowl, stir together eggs, cheese, flour, scallion, cumin, and salt. Stir in zucchini and corn.
In a large heavy-bottomed skillet, heat 2 tablespoons of the oil over medium-high heat. When oil sizzles when a dollop of batter is placed into the pan, drop rounded tablespoons of the zucchini mixture into hot oil. Cook for 2 minutes on each side or until both sides are golden brown. Place cooked zucchini on a baking sheet lined with paper towels. Place in warm oven.
Repeat frying remaining cakes. Spoon tomatilla sauce over fritters and serve.
Number of servings (yield):
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