Crispy on the outside, soft and tender on the inside. Fresh corn cut right off the cob and shredded garden zucchini stirred into a simple batter of flour and Masa Harina with just a hint of spice.
Coarsely grate the zucchini then place in a kitchen towel and squeeze out as much liquid as possible. Set aside.
In a medium size mixing bowl mix flour, masa flour, baking powder, cayenne, salt and pepper.
Add the grated and drained zucchini to the flour mixture. Gently toss together with your hands.
Add the corn, chopped pepper, and green onion. Once again gently toss ingredients with your hands.
In a small bowl, mix egg and milk together. Pour over zucchini corn mixture. Stir just until combined.
Line a baking sheet with an absorbant paper towel then set a cooling rack on top.
Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size amounts of batter into the oil and cook until golden and crisp on all sides. Remove from the oil and place on the prepared cooling rack.
In a small bowl, stir all ingredients together.
Removing liquid from Zucchini
Corn Tips:
I always use an angel food cake pan to cut corn niblets from the cob. Stand the cob in the center hole of the pan. Using a sharp knife cut down the cob and the kernels will fall into the pan. This is especially nice when harvesting fresh corn to freeze. I like to cut the fresh corn right from the cob and freeze it in freezer bags. No need to cook the corn. Once the angel food cake pan is full just spoon the cut corn into freezer bags. Lay the bags flat until completely frozen. Once frozen the bags of corn can be stored upright which will take less freezer space.
Fritters are best served fresh and hot.