Prep Time:
1 hour
Cook Time:
30 Minutes
Makes:
6–8 Servings
This recipe stars two summer favorites: sweet corn and zucchini. This dish can be eaten as a snack or served as a side to a main course.
INGREDIENTS
- 2 Medium Zucchini, Shredded
- ½ tsp Kosher Salt
- 1 Tbsp Butter
- 1 Small Onion, Finely Chopped
- 1 Clove Garlic, Finely Chopped
- 2 Ears Sweet Corn, Kernels Cut Off
- ½ Cup All-Purpose Flour
- ½ Cup Yellow Corn Meal
- ¼ tsp Black Pepper
- ¼ tsp Baking Soda
- ¾ Cup Buttermilk
- 1 Whole Egg
- Vegetable Oil for Frying
DIRECTIONS
- Toss zucchini with salt and let stand in bowl for ten minutes. Wrap zucchini in clean kitchen towel and squeeze excess moisture out. Set aside.
- Heat butter in a large, non-stick skillet. Add onions and garlic, stir and cook until slightly softened. Add corn and cook an additional 3 minutes. Set aside.
- Whisk cornmeal, flour, baking soda, ¾ tsp salt and ¼ tsp pepper in a medium bowl.
- Whisk buttermilk and eggs in a large bowl. Stir in corn mixture and zucchini. Stir in cornmeal mixture until combined.
- Using the same large skillet from the corn mixture, wipe clean and add ¼ inch of vegetable oil and place on medium heat.
- Working in batches, scoop 1/4 cup of batter into oil and flatten with back of measuring cup. You can also use an ice cream scoop. Cook 3–4 minutes per side until golden brown.
- Drain excess oil on paper towels and salt. Serve warm or at room temperature.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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