Our CSA box has been confusing lately. Lots of summer vegetables even as the skies are gray and the air is chilly. Such is the way of California living – the sweet corn never seems to end. But you know what? I’m pretty much done with sweet corn for the season. I was, actually, done with corn on the cob way back in August.
So when I unpacked the box this week and found four more ears of corn down at the bottom, I scraped off the kernels, beat in an egg and a few tablespoons of flour and turned them into fritters in but a thin layer of vegetable oil in a large pot. I served them hot with a quick chutney of mint, cilantro, a jalapeno chile, garlic, lemon juice, and a bit of salt. My dashing husband preferred them simply sprinkled with salt because they were so “delicate,” which is really saying something because that man loves himself some spicy.
Two nights later, the pile of zucchini that had been next to the corn taunted me. Fritatta? Pasta? Salad? We’ve had plenty of zucchini versions of all three. You know what we hadn’t had? Zucchini fritters.
Yum. Made with four smallish zucchini, grated, mixed with an egg and two tablespoons of flour. Recipe-style recipes for Corn Fritters and Zucchini Fritters at Local Foods, but seriously, it’s about 1 1/2 to 2 cups of grated veg, an egg, and two tablespoons flour. If it seems super loose, add another tablespoon of flour. A bit of salt and pepper, and you’re good to pan-fry them.
Then things got completely out of control and I used some frozen corn (it was sitting in the freezer, leftover from a very sad bout of recipe testing) to make corn fritters for breakfast yesterday. No, it wasn’t really right. But yes, it was very very delicious.