Summer Vegetable Fritters

Name: Summer Vegetable Fritters
Cook time: 15 min
Total time: 15 min
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)

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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!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)