2 medium zucchini, shredded, salted and drained
1 tablespoon butter
½ onion, finely chopped
1 clove garlic, minced
2 ears of corn, kernels removed
½ cup each yellow cornmeal and flour
¼ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon pepper
¾ cup buttermilk
Oil – for frying
1. Squeeze zucchini in a kitchen or paper towel to remove all excess moisture. Set aside.
2. In a medium skillet over medium heat, melt butter, and sauté onion and garlic until beginning to turn translucent, about five minutes. Add corn and cook another 3-4 minutes, or until corn is just beginning to turn tender.
3. Meanwhile, in a medium bowl, whisk together cornmeal, baking soda, a teaspoon of salt and ½ teaspoon pepper. Add buttermilk and egg and stir to combine. Add the corn mixture and zucchini. Stir until just combined.
4. In a large skillet, heat oil over medium heat. Working in batches, scoop batter with either a disher or an approximate ¼ cup measure into the oil. Flatten fritters slightly with the back of a wooden spoon or measuring cup. Cook until golden brown, turning once – about 3 minutes per side. Once brown, set fritters on paper towels to drain, and sprinkle immediately with kosher salt.