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Corn and Zucchini Fritters Serves 2 to 4 2 ears corn 2 small zucchini 4 tablespoons all purpose flour 1 egg, lightly beaten 1/2 bunch basil, chiffonade Salt and freshly ground black pepper, to taste Butter, for frying Break corn cobs in half. Over a medium bowl, grate corn kernels down to the cob on the large holes of a grater. Discard cobs. Grate entire zucchinis, also on the large holes of a grater, and add to bowl with corn. Mix in salt, pepper, flour, egg, and basil. Melt butter in a sauté pan over medium high heat. Spoon corn/zucchini mixture into the hot pan, forming small fritters. Fry until lightly browned, about 2 minutes per side. Serve immediately as a side dish. For a light lunch, serve with tomato concasse and a green salad. |
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