When zucchini, corn and basil are in abundance, you must put them to good use. Let yourself be wowed by these golden, crispy and well-seasoned fritters. Add some grated halloumi for a salty touch and some lime zest for brightness to complete the dish, served with a wonderful green onion and basil sour cream.
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Ингредиенты
- 2 cups (260 g) yellow or green zucchini, grated (about 1 large zucchini)
- 2 ears of corn, husks removed, kernels removed from the cobs, or 1 1/2 cups (225 g) thawed frozen corn kernels
- 1 tsp salt
- 3 tbsp unbleached all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp baking soda
- 1 eggs
- 1 1/2 cups (150 g) halloumi cheese, grated
- 1/2 cup (15 g) basil leaves, torn
- 1 lime, zest finely grated
- 1/2 cup (125 ml) vegetable oil, for frying
- 1/2 cup (125 ml) sour cream
- 1 tsp (5 ml) honey, plus more for serving
- 1/4 cup (10 g) basil leaves, finely chopped
- 1 small shallot, chopped
- 1 lime, juice only
Инструкция
- In a bowl, combine the zucchini, corn and salt. Let degorge for 10 minutes. Drain.
- In a large bowl, combine the flour, cornstarch and baking soda. Add the egg and whisk to combine. Add the drained vegetables and the remaining ingredients except for the oil. Mix gently.
- Line a baking sheet with a wire rack or paper towels.
- In a large non-stick skillet over medium-high heat, warm the oil. Using a 3-tbsp (45 ml) ice cream scoop, place 4 balls of the fritter mixture into the hot oil, pressing on them with a fork. Watch out for splattering. Cook for 2 to 3 minutes on each side or until golden. Add more oil as needed. Drain the fritters on the baking sheet and keep warm in an oven preheated to 200°F (95°C) while you cook the remaining fritters.
