Zucchini Corn Fritters

Zucchini Corn Fritters Dish Guide

Serves 3-4

2 medium zucchini

2 ears, sweet corn

2 green onions, diced

4-5 leaves of fresh basil

1 t baking powder

½ cup AP flour

1 egg, beaten

¼ cup milk

2 oranges

1 T Dijon mustard

2 T white wine vinegar

¼ cup olive oil + more for cooking

1 bag/tub baby arugula

4 oz crumbled feta

Salt and Pepper to taste

Shred the zucchini on a box grater or in a food processor. Wrap in a clean towel and squeeze firmly to get as much liquid out of the zucchini as you can. Place the zucchini in a large mixing bowl. Shuck the corn and cut the kernels off the corn and add them to the bowl. Add in the egg, baking powder, flour, milk, green onions and half the feta. Mix thoroughly. Tear in the fresh basil and season with salt and pepper and stir to combine.

In another bowl, add in the juice of half an orange followed by the vinegar, mustard, and olive oil. Season with salt and pepper and whisk to combine. Taste and adjust flavors to your taste. Cut second orange into Supremes or slices.

Heat a couple tablespoons of oil in a skillet (ideally non-stick or cast iron) over medium heat. Spoon in about ½ a cup of the batter and spread out into a pancake shape. Fry for 3-4 minutes or until the edges are golden brown and bubbles are popping up in the middle of the top of the fritter. Flip and cook for 2-3 minutes more. Remove from skillet and place on a warm plate and cover with foil. Repeat with remaining batter, adding more oil as needed. Depending on how much batter you use you will get 6-8 fritters.

To serve, lay down 1-2 fritters and top with a handful of arugula, crumbled feta, orange supremes and drizzle with the orange vinaigrette.