ZUCCHINI & CORN FRITTERS
Sizzle, Sensational Barbecue Food
by Julie Biuso
These fritters are a real taste of summer. Team them up with tomato chutney or chili sauce, and maybe a salad and a little crispy bacon on the side.
Makes about 24 large fritters or 40 mini ones
• 1/2 pound (about 250g) small zucchini (courgettes)
• 3 ears fresh sweet corn
• 3 green onions, trimmed and chopped
• 2 Tbsp chopped parsley
• 1 Tbsp chopped marjoram
• 4 medium eggs, lightly beaten
• freshly ground black pepper
• 2 Tbsp all-purpose flour
• olive oil for frying
• spicy tomato chutney or sweet chili sauce for serving (optional)
1. Grate zucchini coarsely and transfer to a colander. Sprinkle with salt and let drain for 30 minutes. Squeeze out the moisture, then wrap grated zucchini in paper towels and pat dry. Transfer to a bowl.
2. Remove husks and silks from corn, then boil gently for about 12 minutes or until tender. Drain, then drape cobs with a piece of paper towel until cool enough to handle. Using a large sharp knife, cut the kernels off the cobs and add kernels to bowl of zucchini. (Vegetables can be prepared 1-2 hours ahead to this point; cover and refrigerate.)
3. Add green onions, parsley, marjoram, eggs, 3/4 teaspoon salt and plenty of pepper. Blend in flour.
4. Drop tablespoonsful of batter onto a hot well-oiled barbecue hot plate (cast-iron griddle) and cook until golden. Turn fritters over and cook other side. Drain fritters briefly on crumpled paper towels. Alternatively, heat 1/2 cup oil in a large skillet over medium heat. When oil is hot, but before it starts hazing, drop tablespoonsful of mixture into the hot oil. Fry until golden, turn and cook on other side, then drain briefly on paper towels. Transfer to a serving plate and serve immediately.