Zucchini Corn Fritters with Basil Buttermilk Sauce
When you don't know what else to do with a garden abundance of zucchini, these Zucchini Corn Fritters with Basil Buttermilk Sauce are a delicious way to use up that abundance. Best of all, they're freezer-friendly! For a lovely, light summer meal, serve with my Easy Fresh Tomato Salad. Or, add some protein to the meal with Tuscan Cherry Tomato and White Bean Salad.
Servings: 4
Equipment
Ingredients
Cakes
- 4 medium zucchini 2 to 2 1/2 pounds, ends trimmed
- 2 teaspoons salt plus more for blanching the corn
- 2 large ears of corn husks and silk removed (or 2 cups frozen, thawed corn kernels)
- 1 bunch scallions white and light green part only, chopped
- 2 cloves garlic minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper optional, to taste
- 1 cup all-purpose flour plus more if needed
- 2 large eggs beaten
- 1/2 cup canola oil for frying
Sauce
- 1 cup buttermilk
- 1 cup mayonnaise
- 2 tablespoons lemon juice (2-3)
- 4 large sprigs fresh basil leaves removed, coarsely chopped (about 1 cup loosely packed)
- 1 tablespoon chopped fresh chives or 1 small scallion, white and light green part only, chopped
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic chopped
- salt and freshly ground black pepper to taste
Instructions
Cakes
- Grate the zucchini into a colander using a large-holed grater. Toss zucchini with salt. Place in the sink and let stand 30-45 minutes to drain.
- Meanwhile, bring a small pot of water to a boil. Salt if desired. Add the ear of corn and cook 1-2 minutes. Remove with tongs and run under cold tap water to cool.
- Scrape kernels into a large bowl.
- Squeeze as much water as possible from the zucchini. (You should have 3 1/2 — 4 cups when finished.)
- Add to the bowl with the corn along with the scallions, garlic, black pepper, cayenne pepper if using, flour and beaten eggs. Mix well. The batter should be sticky and hold together. Add additional flour if necessary.
- Heat canola oil in a nonstick skillet over medium-high heat. Working in batches of two or three, place about 1/3-cup of the zucchini mixture into the hot oil, flattening to create a pancake/flat cake/fritter.
- Cook 2-3 minutes per side or until golden and the center is set, adjusting the heat as necessary so the fritters don't burn and brown nicely. Drain on a wire rack. Repeat with remaining zucchini mixture.
- SAUCE: Combine ingredients in a food processor or blender. Process until smooth. Add a little extra lemon juice if desired. Serve with cakes.
Notes
Other accompaniments that will go well with the Zucchini Corn Cakes are ranch salad dressing, sour cream, or yogurt.
SUBSTITUTIONS:
- Substitute a small, finely chopped scallion for the chives if desired.
- To easily remember which cake you placed in the hot oil first (also the one you want to flip first), place it at the handle of the skillet, then add more in a clockwise pattern.
- Flip the zucchini cakes away from you to avoid being splashed with hot oil.
- Draining the cakes on a wire rack instead of on paper towels will help keep the exterior of the cakes crispy.
- Cook as directed. Cool thoroughly and refrigerate.
- When ready to serve, reheat at 350 degrees in the oven or toaster oven until thoroughly heated through, 15-20 minutes.
- Cool thoroughly. Freeze on a baking sheet until solid, then place in plastic bags or another storage container.
Nutrition
Serving: 1 | Calories: 920kcal | Carbohydrates: 49g | Protein: 14g | Fat: 76g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1646mg | Potassium: 916mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1048IU | Vitamin C: 47mg | Calcium: 140mg | Iron: 3mg