Corn and Zucchini Fritters

Votes: 3

Photo of the dish: Anna Williams

Time: 45 min.
Complexity: easily
Servings: 6 - 8

Corn and zucchini fritters - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the zucchini:

2 medium zucchinis, grated
1/2 tsp salt

For the corn-onion mixture:

2 ears of corn, kernels removed
1 clove of garlic, crushed
Half a small onion, finely chopped
1 tbsp (15 g) butter

For the test:

1/2 cup corn flour
1/2 cup wheat flour
1/4 teaspoon of baking soda
3/4 tsp salt
1/4 tsp pepper
3/4 cup kefir
1 large egg
Vegetable oil, for frying

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sprinkle the zucchini with salt on all sides and let it sit for 10 minutes to release the liquid. Wrap the zucchini in a kitchen towel and pat dry.
Meanwhile, melt the butter in a large skillet and cook the onion and garlic over medium-high heat until softened, stirring occasionally, about 4 minutes.

Add corn and cook, stirring occasionally, for 3 minutes. Let stand.

In a medium bowl, combine kefir and egg, stir in corn-onion mixture, then zucchini.

In a separate bowl, mix corn flour, wheat flour, baking soda, salt and pepper.

Add dry flour mixture to the first bowl and stir.
In a shallow nonstick frying pan, add 0.5 cm of vegetable oil and heat over medium heat. Fry the pancakes, dropping 1/4 cup of batter by the tablespoonful, until golden brown, 3-4 minutes per side. Transfer to paper towels to drain.

Serve corn and zucchini fritters hot.

Categories:

recipe / Summer dishes / Bakery / Draniki and pancakes with savory filling / Food Network - recipes