ZUCCHINI CORN FRITTERS

Ingredients

BATTER

• 1 Large Zucchini (2 Cups)
  • Shredded
• 1/2 Teaspoon Salt
• 1 Cup Corn
• 1 Shallot
  • Diced
• 1/2 Cup Panko
• 1/4 Cup Flour
• 1/2 Cup Parmigiano Cheese
  • Grated
• 1 Teaspoon Garlic Powder
• Black Pepper and Salt
• 1/4 Cup Basil Paste
• 1 Egg
• Oil for Cooking

Directions

Grate Zucchini and place in colander in the sink. Sprinkle with salt and mix into zucchini. Let sit for 10-15 minutes to help release excess moisture.

BATTER

1. A small handful at a time, squeeze out all remaining moisture in zucchini and put in medium bowl.
2. Add corn, shallot, panko, flour, cheese, garlic powder, black pepper, salt and basil paste to the bowl. Mix to combine.
3. In a small bowl, whisk egg, then add to the medium bowl and mix until combined.
4. Shape the fritters and allow them to sit for ten minutes.
5. Heat oil in large pan to medium heat.
6. Cook the fritters, be sure to not overcrowd.
7. Transfer to wire wrack to cool

Notes:
Make sure the oil is heated before adding the fritters to the pan. They have a lot of moisture, so the oil may spit when you add them and flip them. Be very careful!