Corn and Zucchini Fritters

I always seem to have leftover corn and zucchini at the end of the summer. Zucchini from the garden and leftover cooked corn on the cob from weekend dinners. So I decided to use them up and make some fritters. And although these are fried- you can always throw the batter in muffin trays and bake them. Fritters are really easy and are a go-to for me. If I have leftover veggies they either go into a veggie egg scramble, pasta sauce, savory muffins or fritters. All easy ways to use up leftover vegetables! 

Corn and Zucchini Fritters 

Fridge: 

2 1/2 cups zucchini, grated 

Corn, cooked and cut off 2 ears of corn

1 cup milk 

1 egg 

Pantry:

1 1/2 cups flour 

3/4 tsp cumin powder

1 tsp curry powder 

1 1/2 tsp baking powder 

1 tsp salt 

1/4 tsp black pepper 

Enough canola/vegetable oil to fill your pot 2 inches deep. 

Tools:

Large mixing bowl 

Mixing spoon 

Small pot with tall sides 

Tongs or slotted wooden spoon

1/4 cup measuring cup or ice cream scoop

Paper towel lined plate 

Heat oil over medium heat in the pot while you make the batter. 

Add the flour, curry powder, cumin, baking powder, salt and pepper. Mix well. 

Then add the milk and egg and mix well. Add the grated zucchini and corn to the batter and mix until just combined. 

Make sure the oil is hot- you can test by placing a wooden spoon handle into the middle and if bubbles from all around the handle- it's hot enough. Using the 1/4 cup measuring cup or an ice cream scoop to gently pour the batter into the pot. I could add 4 fritters at a time to my pot. Cook the fritters by turning a few times- it took about 3 minutes per batch. 

Remove to a paper towel lined plate and salt if you want. Cool for a 5 minutes before eating.

I ate mine with some Greek yogurt that I mixed with lemon juice, basil, salt and pepper. Easy dip. Charlie prefers his solo- see below.