Corn and Zucchini Fritters

Recipe by: Betty Rosbottom

Ingredients:

• 2 small zucchini(about 1/2 pound), cleaned but unpeeled, ends trimmed and discarded
• 2 teaspoons salt, divided
• 1 cup fresh corn kernels (scraped form 2 to 3 ears od corn)
• 1 cup buttermilk
• 1 egg
• 1/8 teaspoon cayenne or chipotle powder, or to taste
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup yellow cornmeal
• Olive oil for frying
• [Toppings: sour cream, smoked trout or salmon, chopped chives]

Preparation:

1. Grate zucchini coarsely and place in large sieve or colander set over mixing bowl. Sprinkle with 1 teaspoon salt and let stand for 3 to 4 minutes. Place zucchini in clean towel and squeeze to extract as much liquid as possible. Discard liquid from bowl and place zucchini in bowl.
2. Add corn to zucchini and mix well.
3. In separate bowl, mix together 1 teaspoon salt, buttermilk, egg, cayenne, nutmeg, baking powder and baking soda. Stir in cornmeal, then add zucchini and corn mixture.
4. Heat enough oil to coat the bottom of a large heavy skillet(cast iron works well) or griddle and place over medium heat. When hot, ladle 1/8 cup batter for each cake onto pan, leaving space around each cake for it to spread. Cook until golden on bottom, around 2 to 3 minutes.
5. Turn and cook until other side is golden, about 2 minutes more.
6. Cakes can be made 3 hours ahead. At serving time reheat cakes in oven, uncovered, at 350 degrees until hot and crispy, about 5-8 minutes; watch carefully.
7. Can top with sour cream, chives, smoked fish.