CORN AND ZUCCHINI FRITTERS RECIPE - (5/5)
Provided by raffterman
Number Of Ingredients 20
Steps:
- Grate zucchini and place in a colander. (You should have approximately 2 ½ cups (625ml) Sprinkle evenly with salt. Let sit 10 minutes. Place the zucchini in a clean linen towel and gently squeeze out excess liquid. Thin slice the green onion. Roughly chop the arugula and fresh dill. In a large bowl mix the zucchini egg, egg yolk, arugula, feta, dill, onion and corn. In a separate bowl sift the flour with the baking powder. Mix the flour into the wet corn and zucchini mixture add salt and pepper. Preheat a large non-stick pan over medium heat. Add oil to a pan just to coat. Allow to heat until oil shimmers. 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. Cook until edges have lost their gloss and are golden brown about 2 minutes. Flip and repeat on the other side. Remove from heat and place on a paper towel-lined tray. Keep warm and continue to cook more fritters with the remaining batter. To make the dipping sauce combine sour cream, mayonnaise, green onion, dill, zest and juice of 1 lemon, Sirachi sauce in a small bowl. Serve fritters hot with dipping sauce.
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