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.

Leave Your Comment

Your email will not be published or shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Recipes and More


Events Calendar

November  2011
Mon Tue Wed Thu Fri Sat Sun
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30  
WPEC is proudly sponsored by
True Media Concepts