My darling dad bought me a big bag of home grown zucchinis. With all the lovely fresh sweet corn around, I absolutely knew I’d be pairing the two. These beautiful fritters are delicious as is. You can serve them with shredded herbs and a poached egg for a weekend breakfast or brunch. You can top them with cured trout or salmon for a lovely dinner, or you can put them in a roll with a rocket and herb salad for lunch. I guess you could use frozen corn kernels if you really wanted to, but this recipe is all about the sweetness of super fresh corn. I think it really benefits from the fresh corn. I’d recommend you save the cobs in the freezer to add extra corn flavour to your next stock or chowder recipe.
|1||sweet corn cob|
Grate the zucchini, mix with the salt and leave to rest in a sieve while you prepare the remaining ingredients.
Combine the ricotta, egg and polenta till thoroughly mixed.
Remove the husks from the corn and carefully cut off the kernels using a sharp knife. Mix the kernels into the ricotta mix.
Press down on the zucchini to remove excess liquid. Add the zucchini to the ricotta and corn mixture, and combine thoroughly.
Melt half the butter in a large non stick frying pan on a medium-high heat. When the butter is sizzling, dollop the mixture into the pan using about two tablespoons for each fritter. Shape the fritters in the pan and press down to make them firm. Cook for about five minutes. Do not be too keen to flip them. You want them to be quite firm and dry before you flip them, to make sure they have a nice crust. Flip the fritters and cook till golden on the other side. Drain on paper towel and serve as desired.