Crispy Zucchini & Corn Fritters (Print Version)

# Ingredients:

→ Vegetables

01 - 2 cups grated zucchini, excess moisture squeezed out
02 - 1 1/2 cups fresh or frozen (thawed) corn
03 - 1/4 cup chopped onion
04 - 1 tablespoon minced garlic

→ Dry Ingredients

05 - 1/2 cup all purpose flour
06 - 1/2 cup cornmeal
07 - 2 tablespoons cornstarch
08 - 1 teaspoon salt
09 - 1/4 teaspoon ground pepper

→ Wet Ingredients

10 - 1 tablespoon butter
11 - 1/2 cup grated cheddar cheese
12 - 1 large egg
13 - 1/2 cup milk
14 - Oil for cooking

# Instructions:

01 - Grate zucchini and spread on paper towel-lined surface. Cover with more paper towels and press to squeeze out moisture. Let sit 10 minutes.
02 - In a frying pan over medium heat, melt butter and sauté onions, corn, and minced garlic 3-5 minutes until tender.
03 - In a mixing bowl whisk together flour, cornmeal, cornstarch, salt, and pepper.
04 - Add zucchini, corn mixture, cheese, egg, and milk. Mix until combined into a thick batter.
05 - Heat 1/4 inch oil in pan over medium heat. Spoon 1/4 cup batter per fritter. Cook 3-4 at a time for 3-4 minutes per side until golden.
06 - Drain on paper towels and serve warm.

# Notes:

01 - Thoroughly dry zucchini to prevent fritters falling apart
02 - If using frozen corn, ensure it's fully thawed and drained
03 - Can be frozen for up to 3 months

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