Corn and Zucchini Fritters
Grate zucchini then press to drain moisture.
Mix zucchini, corn, shallot, panko, flour, cheese, garlic powder, pepper, salt, and basil.
Beat an egg in a small bowl and fold into mixture until combined.
Heat oil over medium to high heat.
Cook fritters for 3-4 min on each side, until golden brown.
Top with Greek yogurt and sprinkle with basil and roasted corn.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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