Zucchini-and-Corn Fritters With Herb Sour Cream Recipe
"If you grow your own summer squash, belong to a CSA, or just shop at a farmers market, the weekly haul of zucchini and corn can be overwhelming. Our solution? Shred it, squeeze it, mix it into a cheesy batter, and fritter it away. Literally. Next thing you know, you'll be wanting even more...."
INGREDIENTS
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For the Herb Sour Cream:
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1 cup sour cream or Greek yogurt (8 ounces)
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1/2 teaspoon lemon zest (about half a lemon)
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3 tablespoons minced fresh basil leaves
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2 tablespoons minced fresh chives
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1 anchovy fillet, finely minced (optional; omit to keep the dish vegetarian)
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Kosher salt and freshly ground black pepper
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For the Fritters:
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2 pounds (900g; about 4 medium) zucchini or other summer squash, ends trimmed
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1 medium yellow onion (10 ounces/280g), peeled
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1 1/2 teaspoons kosher salt, divided
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2 ears corn, kernels cut from cob (about 1 cup; 8 ounces/225g)
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2 large eggs, lightly beaten
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1 large garlic clove, grated or minced
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1/4 teaspoon freshly ground black pepper
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1 cup all-purpose flour (4 1/4 ounces/120g)
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1 teaspoon baking powder
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1 cup (4 ounces/115g) shredded Gruyère or cheddar cheese
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Olive oil or vegetable oil, for frying
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