Recipe of the week:
Zucchini-Corn Fritters
with Spicy Basil Mayo
makes 10-12 fritters
Spicy Basil Mayo:
¼ cup chopped fresh basil
1 small garlic clove, chopped
2 TB hot banana pepper rings, chopped (No hot banana peppers? Substitute any pickled hot pepper or use about ½ of a jalapeno along with a tablespoon of capers; no need to rinse)
½ TB lemon zest (from ½ of a lemon)
1 TB lemon juice
½ cup mayonnaise
Combine everything in a small bowl and set aside.
Fritters:
1 zucchini, shredded
1 tsp kosher salt
1 TB extra virgin olive oil
½ onion, chopped
1 garlic clove, chopped
½ cup corn (fresh or frozen (thawed))
2 eggs
¾ cup panko
¼ cup flour
½ cup shredded parmesan
Black pepper to taste
about ½ cup canola oil for frying
1. In a colander, toss zucchini with kosher salt. Place colander over a bowl and let drain, at least one hour. Squeeze as much water out of the zucchini as you can.
2. In a skillet, over medium heat, heat 1 TB EVOO. Cook onion and garlic about 5 minutes. Add corn and cook another 2 minutes. Transfer to the bowl with the zucchini. Wipe out the pan.
3. Mix zucchini, onion, corn, panko, eggs, flour, parmesan, and pepper. Stir well.
4. Add canola oil to pan and heat. Add the zucchini batter in spoonfuls, pressing down slightly. Cook in batches; don’t crowd the pan. Let cook 5 minutes on the first side, until browned and firm enough to turn. Cook about 3 minutes on the other side. They do stick at first and can’t be moved, but once they brown, you can move them. They are somewhat delicate. The browner they are, the easier they are to handle. You may want to use a spatula and spoon to get them out of the oil since they move around quite a bit.
5. Serve hot with the spicy mayo.
