Summer Vegetable Fritter: Seasonal Chef Recipe

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We’ve just past the midway point of summer and zucchini, corn and tomatoes are everywhere. This recipe brings all those wonderful fresh summer flavors together in an easy fritter. To read more about how this recipe is made click this link: Perfecting a Summer Vegetable Fritter.

Summer Vegetable Fritter: Seasonal Chef Recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 8 fritters

An initial scan of this recipe looks like it might be overwhelming, but do try it out. Prep time is under 30 minutes and cook time less than 15 minutes. The end result is a delicious way to use three wonderful farmers market vegetables.

Ingredients

  • VEGETABLES
  • 1 large zucchini grated, about 1½ -2 cups
  • 1 medium tomato diced ¼”, 1 – 1½ cups
  • Kosher salt
  • 1 large ear of corn, ½ grated on the box grater and ½ kernels removed whole
  • 1 cup onion, ¼” dice, any combination of leek, red or white onion
  • 2 plump garlic cloves, minced
  • Unsalted butter
  • Ground black pepper
  • 1 tablespoon basil, well chopped
  • Zest and juice of ½ lemon
  • .
  • BATTER (Adapted slightly from Mark Bittman’s Corn Fritter recipe)
  • ¾ cup fine grind cornmeal
  • ½ cup flour, all-purpose or a gluten-free blend
  • 2 teaspoons of baking powder
  • 1/8 teaspoon of cayenne, or more to taste
  • ½ -1 teaspoon of paprika
  • ½ teaspoon of kosher salt
  • 1 egg
  • ¾ cup milk
  • .
  • TOPPING
  • 1 – 16 oz container of small curd cottage cheese
  • Zest and juice of ½ lemon
  • 1 tablespoon of basil, roughly chopped

Instructions

  1. Toss the grated zucchini with ¼ teaspoon of salt and set in a colander in the sink or over a bowl. Toss the tomato with another ¼ teaspoon of salt and set in the same colander next to the zucchini. Let that drain for about 20-30 minutes.
  2. While the zucchini and tomato are draining get the rest of the recipe ready. Using the box grater, grate half the corn in a large bowl, and remove the kernels from the other half with a sharp knife. Set that aside.
  3. In a large non-stick saute pan, over medium heat, melt 1 tablespoon of butter and when it gets a little foamy add the onion, garlic and a good pinch of salt and pepper. Cook until it becomes golden brown, about 5 minutes. Scrape that into the corn bowl.
  4. In a small bowl mix together the dry ingredients. In another small bowl whisk the milk and egg. Then combine the two. Add little bit of butter to the saute pan and cook a teaspoon of the batter and adjust the seasoning as desired.
  5. Place the cottage cheese, lemon zest, juice and ½ teaspoon each of salt and pepper in the bowl of a food processor and run it for 30 seconds to a minute to whip and smooth it out. Scrape into a bowl and mix in the basil with a spatula. Taste for seasoning and adjust as needed. Cover and place in the ‘fridge.
  6. Go back to the zucchini and with your hands squeeze out the liquid in 3 or 4 small handfuls and place in the corn-onion bowl. Do the same for the tomato. Take care to not completely crush the tomatoes, just get some of the liquid out. Combine the vegetables with your hands and add in the basil and lemon. Scrape the batter into the vegetable bowl and fold it all together.
  7. Add a little more butter to your pan and let it foam up. Drop the batter in ¼ - 1/3 cup portions and flatten slightly with your spoon. Cook for 2-3 minutes or until it sets up enough to flip. You want the fritter to be slightly golden brown and cooked through. The center will be a little moist, but that’s ok. Each batch will take about 4-5 minutes, so the bigger your saute pan the faster your cook time overall.
  8. After each batch is done place them on a cooling rack while you continue cooking the rest. You can completely cool them down and place in an airtight container, or place on a platter loosely covered and in a warm oven to hold.If serving later rewarm on low heat in the oven, or quickly in the microwave.The oven does yield a slightly better result.
  9. Serve warm with the cottage cheese topping.

Notes

Don’t skip the draining step. This is essential for a nice inner texture. Use a regular red tomato for this recipe. Save your pretty colored heirlooms for a salad to show them off.

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Corn, Zucchini and Tomato Fritters
Makes 8 pancakes

An initial scan of this recipe looks like it might be overwhelming, but do try it out. Prep time is under 30 minutes and cook time less than 15 minutes. The end result is a delicious way to use three wonderful farmers market vegetables.

VEGETABLES
1 large zucchini grated, about 1½ -2 cups
1 medium tomato diced ¼”, 1 – 1½ cups
Kosher salt
1 large ear of corn, ½ grated on the box grater and ½ kernels removed whole
1 cup onion, ¼” dice, any combination of leek, red or white onion
2 plump garlic cloves, minced
Unsalted butter
Ground black pepper
1 tablespoon basil, well chopped
Zest and juice of ½ lemon
.
BATTER (Adapted slightly from Mark Bittman’s Corn Fritter recipe)
¾ cup fine grind cornmeal
½ cup flour, all-purpose or a gluten-free blend
2 teaspoons of baking powder
1/8 teaspoon of cayenne, or more to taste
½ -1 teaspoon of paprika
½ teaspoon of kosher salt
1 egg
¾ cup milk
.
TOPPING
1 – 16 oz container of small curd cottage cheese
Zest and juice of ½ lemon
1 tablespoon of basil, roughly chopped

1. Toss the grated zucchini with ¼ teaspoon of salt and set in a colander in the sink or over a bowl. Toss the tomato with another ¼ teaspoon of salt and set in the same colander next to the zucchini. Let that drain for about 20-30 minutes.
2. While the zucchini and tomato are draining get the rest of the recipe ready. Using the box grater, grate half the corn in a large bowl, and remove the kernels from the other half with a sharp knife. Set that aside.
3. In a large non-stick saute pan, over medium heat, melt 1 tablespoon of butter and when it gets a little foamy add the onion, garlic and a good pinch of salt and pepper. Cook until it becomes golden brown, about 5 minutes. Scrape that into the corn bowl.
4. In a small bowl mix together the dry ingredients. In another small bowl whisk the milk and egg. Then combine the two. Add little bit of butter to the saute pan and cook a teaspoon of the batter and adjust the seasoning as desired.
5. Place the cottage cheese, lemon zest, juice and ½ teaspoon each of salt and pepper in the bowl of a food processor and run it for 30 seconds to a minute to whip and smooth it out. Scrape into a bowl and mix in the basil with a spatula. Taste for seasoning and adjust as needed. Cover and place in the ‘fridge.
6. Go back to the zucchini and with your hands squeeze out the liquid in 3 or 4 small handfuls and place in the corn-onion bowl. Do the same for the tomato. Take care to not completely crush the tomatoes, just get some of the liquid out. Combine the vegetables with your hands and add in the basil and lemon. Scrape the batter into the vegetable bowl and fold it all together.
7. Add a little more butter to your pan and let it foam up. Drop the batter in ¼ – 1/3 cup portions and flatten slightly with your spoon. Cook for 2-3 minutes or until it sets up enough to flip. You want the fritter to be slightly golden brown and cooked through. The center will be a little moist, but that’s ok. Each batch will take about 4-5 minutes, so the bigger your saute pan the faster your cook time overall.
8. After each batch is done place them on a cooling rack while you continue cooking the rest. You can completely cool them down and place in an airtight container, or place on a platter loosely covered and in a warm oven to hold. If serving later rewarm on low heat in the oven, or quickly in the microwave.The oven does yield a slightly better result.
9. Serve warm with the cottage cheese topping.

Cook’s note: Don’t skip the draining step. This is essential for a nice inner texture. Use a regular red tomato for this recipe. Save your pretty colored heirlooms for a salad to show them off.

Recipe created by Maria Reina of Bella Cucina Maria, and “Seasonal Chef” for LoHud.com.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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