Basil Squash and Corn Fritters

By admin | July 24, 2011

 

1 medium sized zucchini, coarsely grated

2 yellow squash, coarsely grated (minus the seeds)

corn cut from 1-2 cobs

2 large eggs

1 scallion, finely chopped

1/4 cup basil leaves, chopped

1/2 cups all-purpose flour

salt and freshly ground pepper

Put the grated zucchini and squash in a colander set in the sink to let it drain for 10 minutes, pressing occasionally to extract excess water.

Whisk eggs in a large bowl; add the remaining ingredients and mix well. Use your clean hands for this part.

Heat oil in a large skillet or griddle over medium heat (350 degreesF). Form fritters from about 2 Tbsp of batter, and cook them on one side until golden brown (7-10 minutes). Flip once, and continue cooking another five minutes or so on the other side.

Note: I served these with spicy shrimp at the National Black Arts Festival’s Summer Fest.

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