Friday, June 19, 2020

Zucchini And Corn Fritters With Fresh Basil
Vegetarian, Dairy And Gluten Free

A yummy recipe to use up your garden zucchini!

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Grow Your Own Food
We've had a veggie garden for decades but it's never been as important as now. With the pandemic, we try to avoid the grocery store as much as possible so we grew extra food this season.

Happily, the garden is flourishing! We are growing four types of tomatoes, two types of beans, corn, zucchini, cucumbers, several types of carrots, shishito, padrone, jalapeño and bell peppers, red and green lettuce, radishes, eggplant, kale and more. 

It's only been a few weeks since our first zucchini, and I'm already scrambling for ways to use it all. And I have several beds of corn too. This recipe uses both so I will be making it a lot. The corn gives these fritters a nice chewy texture and together with the shredded zucchini and fresh basil, presents a beautiful and colorful dish that can be served for breakfast, lunch or dinner. And if you make smaller fritters, you can serve them as appetizers.

Serve with a dollop of non-dairy sour cream or top with guacamole and a handful of sunflower sprouts. Feel free to replace the basil with other seasonings, such as cilantro and cumin. 

This zucchini is called Pantheon, from Johnny's seeds. It's like classic Costata Romanesco but doesn't have those prickly hairs.
I have several beds of sweet corn, also from Johnny's.
This one is almost ready and I just planted another bed.
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Zucchini and Corn Fritters with Fresh Basil
Vegetarian, Gluten and Dairy Free

[Makes 10 fritters]

3 cups grated zucchini, on a large grate
½ teaspoon salt plus some for sprinkling
1 egg, slightly beaten
1 cup corn kernels (fresh or frozen and defrosted)
2 packed tablespoon fresh basil, thinly sliced
1/3 cup small diced onion or sliced scallions
Big pinch cayenne pepper (or black pepper to taste)
½ cup gluten free Bob’s Red Mill 1:1 baking flour
½ teaspoon baking powder
1 to 2 tablespoons avocado or olive oil

Place the shredded zucchini in a colander and sprinkle with salt. Set aside for 15 minutes while it sweats. Afterward, squeeze out the moisture as best you can. 

Place the beaten egg in a large bowl with the zucchini, corn, basil, onion, pepper, and ½ teaspoon of salt. Mix well.

Stir in the flour and baking powder until well combined. 

Heat a medium or large skillet with a thin layer of oil over medium heat and spoon the zucchini corn mixture into the skillet (about ¼ cup for each fritter.) Press down with a spatula to flatten. It will take two or more batches depending on the size of your skillet. 

Cook the fritters until they start to brown underneath, about 3 minutes. Turn over and cook another few minutes until brown. 

Serve immediately. If you have leftovers, it’s best to reheat them on a nonstick skillet so they remain crispy.

Served topped with guacamole
and sunflower sprouts