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Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6 (around 12 patties)

INGREDIENTS

3 cups of shredded summer squash

1 cup of fresh corn kernels

2/3 cups all-purpose flour

2 large eggs, lightly beaten

1/4 cup sliced scallion (incude the green and white parts)

11/4 teaspoon salt

1/4 teaspoon ground pepper Vegetable oil, for pan frying

Tip for preparing squash:
Peel, slice into big chunks and shred in a food processor using a shredder attachment.

DIRECTIONS

Toss shredded summer squash with 1 teaspoon salt and place in a colander lined with two clean towels and let it sit for 10 minutes. Squeeze out as much liquid and drain into a large bowl.

Add corn, flour, scallion, eggs, 1/4 teaspoon salt and pepper and mix well.

Heat a tablespoon of vegetable oil over medium heat in a large non-stick pan. Scoop out 1/4 cup of the mixture into the pan and gently flatten into a 1/2 inch patty. Cook for 2-3 minutes on each side, until golden brown and cooked throughout. Add more oil for each batch of patties on the pan.

Transfer cooked fritters onto a large plate lined with paper towels to drain before serving