More zucchini you say!? Why, yes! My Ma was here, all the way from Texas, to help me with this one. Our CSA share continues to provide copious amounts of zucchini and I couldn’t help but load up on corn at Prairie Bottom Farm, knowing my Ma would go crazy for it. Then, my very Southern Ma, who will stop at anything for fresh corn, had a brilliant idea; roasted corn zucchini fritters?! We got to work.
My Ma has been visiting for about 2 1/2 weeks and just left a few days ago. We did a lot of cooking, eating and discussing recipes. She is an excellent cook, and whatever we talk about, it usually ends up being about food.
She is a consistent source of ideas and inspiration, whether we are in my kitchen or at a restaurant, picking apart the details and talking about it is our thing.
To shred up the zucchini, I use a microplane, which makes the job fast and easy. What’s not so easy is cutting corn off the cob. It takes a bit of effort, but the flavor of fresh corn is irresistible.
I opted for masa harina in this recipe instead of the traditional corn flour typically used in fritters. Masa harina is a fine grain corn flour that is often used in making corn and flour tortillas, as well as tamales. It yields a sweet yet robust corn flavor to any food it’s added to.
Mom and I decided a poblano pepper would be best suited for a bit of heat in the fritters. We figured a jalapeño would be a bit too hot with the added chipotle cream sauce, and wanted something a bit milder. The poblano yields a nice, low-key kick with a mellow smoky flavor.
I’m not much of a fryer… but when it comes to pan frying, I’ll do it on occasion. Of course, a fritter just wouldn’t be a fritter without a bit of pan frying! Ma picked up a slotted spatula for me and it’s the perfect tool for this job! It scooped up the fritters with ease and allowed excess oil to flow through, back into the pan. This is an advantage, especially if you’d rather have the oil in the pan and not on the fritters after they’re done frying.
After pan frying, I popped these fritters in a 350F oven for 15 minutes. This helps crisp the outer edges of the fritters. Strange, I know. But it works! I used this time to whip up the chipotle cream.
Crisp, smoky, spicy, creamy and irresistibly corny (huh?)…. all at the same time.
Roasted Corn Zucchini Fritters with Chipotle Lime Cream
For the Fritters:
- 2 lbs Zuchinni medium (about 1 1/2 or 3 1/2 C pre- straining)
- 2 C Ears of Corn husks on (about 1 1/2 of corn - off the cob)
- 1/3 C Sweet White Onion small dice, about 1/2 small onion
- 1/3 C Poblano Pepper small dice, about 1/2 small poblano
- 1 Clove Garlic large, or 2 tsp minced
- 1/2 C Masa Harina Flour
- 1/2 C All Purpose Flour
- 1/4 tsp Baking Soda
- 1 1/4 tsp Salt divided
- 1 tsp Ground Pepper
- 3/4 C Milk + 1 Tbs Apple Cider Vinegar or use 3/4 C Buttermilk
- 1 Egg
- 2 tsp Coconut Oil + Coconut Oil for Frying about 1/2 C
- Chives Lime Wedges and Cilantro For Garnish
For the Chipotle Cream:
- 1/2 C Sour Cream
- 1 in Chipotle Pepper adobo sauce
- 2 tsp Adobo Sauce
- Pinch of Sugar
- 1/4 tsp Salt
- 1/2 Lime juiced
For the Fritters
- Preheat oven or toaster oven to 400. Wrap the corn, husks on, in aluminum foil. Roast corn for 1 hour.
- Grate the zucchini on a box grater or microplaner. Place the grated zucchini in a colander over the sink. Sprinkle 1/2 tsp of salt over the zucchini and mix well. Allow to drain for 25 minutes.
- Dice the poblano and onion into small dice. In a saute pan, add 2 tsp coconut oil. Heat oil until it shimmers. Saute the poblano and onion on medium heat for about 8 minutes. Stir occasionally. The onions will become soft and the poblano should get a bit of a black char on them. This will bring out their flavor. Meanwhile, mince the garlic and place in a large mixing bowl. Remove the onions and poblano from heat and place in the large mixing bowl with the garlic. Set aside.
- In a small bowl, mix the masa, all purpose flour, baking soda, 3/4 tsp salt and pepper. Set aside.
- In a measuring cup, mix the milk and 1 Tbs Apple Cider Vinegar (or use buttermilk). Wait 5 minutes (this allows the milk/vinegar mixture to sour) then whisk in the egg. Set aside.
- Squeeze out the zucchini by placing it between kitchen towels or paper towels. Work in 1 cup batches to get it as dry as possible. Place the zucchini in the bowl with the onion, poblano mixture.
- When the corn is finished roasting, remove it from the foil and allow to cool. Remove the husk and cut the wide end off. Carefully, cut the kernels off the cob by placing the wide end perpendicular to the cutting board and glide the knife down the cob removing the kernels. Place the kernels in the bowl with the zucchini mixture. Mix well.
- To the zucchini mixture, add the flour mixture, mix well. Add the milk mixture and stir.
- Add about 1/8" coconut oil to a skillet. Heat until oil shimmers on med high heat. Use a 1/3 C dry scoop to portion out each fritter and use a spoon to help you get the fritter out of the scoop and into the pan. Use the back of the dry scoop to press the fritter to about 1/4" thickness. Cook on each side for about 2-3 minutes on med to med high heat. Remove from pan and place on a paper towel to drain. Sprinkle with a pinch of salt. Add more oil to the pan as needed to finish frying all the fritters.
- Place the fried fritters on SilPat or parchment lined sheet pan and bake for 15 minutes. Remove from oven, serve with garnishes and chipotle cream.
For the Chipotle Cream:
- In a food processor add the sour cream, chipotle pepper, adobo sauce sugar, salt and lime juice.
- Process for 20 seconds, then scrape the bowl down. Process for another 20, scrape down the bowl again. Process for a final 30 seconds and it's ready to serve.
Recipe NotesThese fritters freeze well. To reheat, thaw in the refrigerator and bake for 15 minutes in a 350F oven.
Recipe adapted from Dinners Dishes and Desserts.
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