Both corn and zucchini are the quintessential summer foods. They are plentiful this time of year, both at farmer’s markets and in grocery stores and if you are a member of a weekly CSA, I’m sure you have received plenty of summer squash thus far.

So what to do with them, week after week? My mission is to always experiment with different recipes, discovering the versatility of these gorgeous vegetables.

I love showcasing corn in its simple form, by just grilling it on the BBQ and slathering it with a little butter and perhaps sprinkling with some chili powder and fresh herbs, Mexican style. Maybe I’ll chuck it and throw it into a succotash with zucchini and some fresh cherry tomatoes from the garden.

In one of my online cooking classes last month, I demonstrated how you can make a beautiful zucchini salad by shaving them into ribbons, dress them with a little olive oil, vinegar or fresh lemon juice, salt, and pepper and sprinkle some vegan feta or ‘goat cheese on top.

We eat with our eyes first, and there’s no better way to showcase the beautiful colors of fresh, seasonal, and local produce than in its raw state.

But when you are in the mood for a heartier dish that can serve either as an appetizer or a main meal, I adore zucchini fritters. By adding a little corn into the batter, I find it adds a nice crunch and sweetness to it, making it the ultimate comfort food!

A couple of pointers:

The batter is quite thick because I really want my fritters to be super crispy. By adding half flour and half cornstarch with a little baking powder, as well as using sparkling water instead of regular water, you achieve that crunch that is so satisfying when indulging in fried foods.

Squeeze out as much moisture as you can from the shredded zucchini, and then add salt to the batter right before frying, to avoid extracting too much liquid from the squash and thinning the batter.

Finally, be careful to monitor the temperature of the oil when frying. I use a chocolate thermometer and stick it in the oil when it has slowly heated up. You want it to be hot enough but not too hot to burn the batter/veggies.

I made a delicious horseradish mayo to dip the fritters in but is also equally delicious with a side of vegan sour cream. If you can find the So Delicious or Wayfair brand, those are my favorites!

I also added a simple salad of zucchini, corn, and tomatoes – you can also serve with some homemade roasted potatoes. Delicious!

CORN AND ZUCCHINI FRITTERS

For the fritters:

½ cup (68 grams) all-purpose flour
½ cup (68 grams) cornstarch
½ teaspoon baking powder
1 cup (2.5 dl) seltzer
1 cup (2.5 dl) or 1 corn on the cob, shucked
2 cups (5 dl) shredded zucchini
½ cup thinly sliced onion
½ cup (15 grams) fresh cilantro leaves
2 scallions, cut into 1/2-inch (1 cm) pieces
1 garlic clove, minced
1 ½ cups (3.5 dl) vegetable oil
Salt and pepper to taste

For the sauce:
½ cup (115 g) vegan mayonnaise (like JUST or Hellman’s)
1 ½ tbsp prepared horseradish
1-2 tbsp fresh lemon juice
Salt, pepper to taste

To make sauce:
Combine all the ingredients in a small bowl and whisk together. Season with salt and pepper to taste and place in the fridge until ready to use.

To make fritters:
Prepare a rimmed rack sitting on top of a baking sheet and line with 2-3 layers of paper towels.

Whisk flour, cornstarch, and baking powder together in a large bowl. Add the seltzer and whisk until a smooth, thick batter forms. Add the zucchini, corn, onion, cilantro, scallions, and garlic to the batter and carefully fold in until the vegetables are evenly coated with the batter.

Add oil to 12-inch to a heavy-duty skillet (I like cast-iron pans) and heat over medium-high heat to 350° Fahrenheit/175° Celsius. Add about 2 tsp salt and ½ teaspoon pepper into the vegetable batter.

Scoop out the batter with a ¼-cup dry measuring cup (about 4 tablespoons), and add dollops of fritters into the skillet until you have about 4 at a time. Gently press down with a spatula, they shouldn’t be too thick in the center. Adjust the burner to make sure that the oil temperature stays between 300° F (150° C) and 350° F (175° C).

Fry on each side for about 2-3 minutes until golden brown. Carefully remove with a slotted spatula and place on the prepared sheet with the paper towels. Season with salt, and repeat with the remaining batter and serve with the sauce and alternatively, a green salad or zucchini/corn salad.

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