1 cup corn, freshly cut off the cob, husk scraped (about 2 ears)
1 cup shredded zucchini
½ cup shredded carrot
½ cup finely chopped peppers
½ cup finely chopped onion
1 garlic clove, minced
1 Tbsp each of your favorite fresh herbs. I used purple basil, fennel, and parsley
¼ cup cornmeal
½ cup flour
½ tsp baking powder
Salt and pepper
Mix all of the vegetables, herbs, and eggs in a large bowl. Mix the dry ingredients in a second bowl and gently fold into the vegetable mixture. Add a nice amount of freshly cracked pepper and some salt.
Heat a large skillet to medium heat. Melt a bit of oil or butter in the pan and scoop the fritter batter by ¼ cup spoonfuls into the hot pan. Lightly press them into a circle shape and fry evenly on both sides. Once each batch is done, allow them to cool on a paper towel laid over a cooling rack.
These can be served in many different ways; or taken as a side dish to your next potluck! For lunch, I rested them on top of a bed of fresh arugula with chopped tomatoes and then drizzled everything with balsamic vinegar.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo