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+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:
+  - 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.
+  - Add corn to zucchini and mix well.
+  - 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.
+  - 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.
+  - Turn and cook until other side is golden, about 2 minutes more.
+  - 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.
+  - Can top with sour cream, chives, smoked fish.