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Sibby Barrett

Farmer's Market Zucchini and Corn Fritters with Ranch Dressing

Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market--on the fly--using whatever I found in the stalls on arrival. These fritters are so versatile. Change up the veggies. Use ricotta, goat cheese or feta. Even though you are frying them, they don't soak up too much oil. Most of the oil remains in the saute pan after completing the frying. I like to serve these fritters with a Homemade Ranch Dressing (see below) which is also very versatile--just mix it up with whatever herbs you have on hand.  I sometimes add in a dash of sriracha, hot sauce or pickled or fresh jalapeños for more of a kick. You can easily make this a Blue Cheese dressing--just add about a cup of your favorite blue crumbles.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course: Appetizer, Side Dish, Salad, Snack, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini grated, about 14 ounces or 4 cups
  • 1 cup corn
  • 4 cloves garlic minced
  • 1/2 cup green onions or leeks, thinly sliced
  • 1/2 cup ricotta or crumbled goat cheese or feta
  • 2 eggs lightly beaten
  • zest of one lemon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4-1 cup flour
  • olive oil or vegetable oil

Equipment

  • grater

Method
 

  1. In a large bowl, combine the zucchini, corn, garlic, onions, cheese, eggs, zest and salt and pepper. Sprinkle in the flour and stir to blend.
  2. Heat a large skillet with about 1/4" of the oil over medium high heat until oil is shimmering. Drop about 2 tablespoons of the batter into skillet and spread a little to make a circle about 3". Fry for about 5-7 minutes, turning once. Drain on paper towels. Taste for seasoning and sprinke with additional salt if needed. You can keep these warm in a 200º oven if desired. Or make ahead of time and recrisp at 325º for about 5-10 minutes. These also freeze well.

Notes

Basic Homemade Ranch Dressing
1 cup mayonnaise
½ cup sour cream or plain yogurt
½ cup mixed  fresh herb leaves such as parsley, dill, chives, basil, oregano, cilantro, thyme
2-3 garlic cloves, smashed with the flat side of a knife
¼ teaspoon salt
1/2 teaspoon pepper
¼ teaspoon smoky paprika
⅛ teaspoon cayenne
1-2 teaspoons Worchestershire
drizzle of white vinegar
½ cup buttermilk (well shaken)
 
Place all ingredients in a food processor and blend until just smooth.  Chill in a covered jar until ready to use.  This dressing will thicken up as it chills and you can make it more or less thick with more or less buttermilk or milk.