Did someone say fritters? Pat the Spatula is so excited to share this brand new recipe that is perfect for summer! Sneak veggies into any meal with these delicious fritters and don't forget to dollop chimichurri sauce on top! Pat the Spatula hopes you'll give this recipe a try this summer while these vegetables are in season and enjoy!
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.
