Corn, Zucchini and Halloumi Fritters
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…
Instructions
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1
In a bowl, combine the zucchini, corn and salt. Let degorge for 10 minutes. Drain.
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2
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.
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3
Line a baking sheet with a wire rack or paper towels.
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4
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.
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.
