 
        Summer Vegetable Fritters
 
          Ingredients
- 2 cups corn 
- 1 cup shredded zucchini tightly packed with the water squeezed out 
- 1 cup flour 
- 1 large egg 
- 1 tsp baking powder 
- 2/3 cup plain seltzer 
- 1 cup shredded cheese (cheddar, queso fresco, manchego, etc) 
- 1/3 cup yellow onion finely diced 
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Vegetable oil (enough to cover the bottom of the pan, and you will likely need to add more as you cook) 
Directions
- Add corn to a large bowl and let it thaw slightly 
- Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible 
- Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan 
- Once the water is drained out of your zucchini, add it to the bowl with the corn 
- Add remaining ingredients to the bowl and mix well 
- Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon 
- Once the bottom starts to get golden brown, use a spatula to flip it carefully. Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter. 
- Serve and enjoy! 
 
 
    
     
     
    
     
     
    
     
     
    
     
     
    
     
     
    
    