Zucchini-Corn Fritters

Darrell came across a Corn Fritters recipe in the October bon appétit issue that he modified a bit and cooked up for us.  They are really delicious!

Zucchini-Corn Fritters

2 Tbs olive oil

1 cup packed grated zucchini

3/4 cup fresh or frozen corn kernels

1/4 cup finely chopped onion

2 tsp chopped fresh thyme

2 tsp chopped fresh cilantro

3/4 + cup flour

1/2 cup + 2 Tbs corn meal

2 tsp baking powder

2 Tbs sugar

1/2 tsp Kosher salt

1/2 cup milk

1 large egg, whisked

Heat olive oil is a large heavy skillet over medium heat.  Add zucchini, cor, onion, and thyme and sauté until corn is slightly softened, about 3 minutes.  Stir in cilantro and let cool.

Whisk flour, corn meal, baking powder sugar and salt in a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry ingredients. Add zucchini mixture; fold just to blend. Chill for 30 minutes.

Using either a deep fryer, or canola oil in a deep heavy pan, heat the oil up and spoon batter into oil by heaping spoonfuls.  Fry until golden brown, turning once. Remove with a slotted spoon to drain on paper towels.

We dipped ours in Darrell's homemade BBQ sauce, composed of Ketchup, soy sauce, Worcestershire sauce, cayenne peeper, chili powder, brown sugar and apple cider vinegar.  VERY GOOD!  You may use whatever dipping sauce you desire.