Corn and zucchini fritters

This recipe is from the Zucchini and Zea Mays episode of A is for Apple, hosted by Lauren Gulyas.

Makes 10-12 fritters.

Ingredients

• 4 green zucchini
• 1 teaspoon (5ml) kosher salt
• 1 egg
• 1 egg yolk
• ½ cup (125ml) feta cheese, crumbled
• 1 cup (250ml) arugula, roughly chopped
• 2 tablespoons (30ml) fresh dill, roughly chopped
• ½ cup (125ml) green onion, thinly sliced
• ½ cup (125ml) cooked corn kernels
• ½ cup (125ml) all-purpose flour
• 1 teaspoon (5ml) baking powder
• Salt and pepper
• ½ cup (125ml) vegetable oil for frying

Dipping sauce:

• 1 cup (250ml) sour cream
• ¼ cup (60ml) mayonnaise
• 2 tablespoons (30ml) thin sliced scallion
• Zest and juice of 1 lemon
• 1 tablespoon (15ml) fresh dill, chopped
• 2 teaspoons (10ml) Sirach hot sauce

 Directions

1. Grate zucchini and place in a colander. (You should have approximately 2 ½ cups (625ml) Sprinkle evenly with salt.
2. Let sit 10 minutes.
3. Place the zucchini in a clean linen towel and gently squeeze out excess liquid.
4. Thin slice the green onion. Roughly chop the arugula and fresh dill.
5. In a large bowl mix the zucchini egg, egg yolk, arugula, feta, dill, onion and corn.
6. In a separate bowl sift the flour with the baking powder.
7. Mix the flour into the wet corn and zucchini mixture add salt and pepper.
8. Preheat a large non-stick pan over medium heat.
9. Add oil to a pan just to coat.  Allow to heat until oil shimmers.
10. Using ¼ cup (60ml) amounts, form patties with the mixture and place them in the hot pan.  Repeat leaving 2 inches (5cm) between each fritter.
11. Cook until edges have lost their gloss and are golden brown about 2 minutes.  Flip and repeat on the other side.
12. Remove from heat and place on a paper towel-lined tray.  Keep warm and continue to cook more fritters with the remaining batter.
13. To make the dipping sauce combine sour cream, mayonnaise, green onion, dill, zest and juice of 1 lemon, Sirachi sauce in a small bowl.
14. Serve fritters hot with dipping sauce.