I made these last summer when I brought home bargain-priced ears of corn from the store and we had zucchini to use up. This recipe got such rave reviews from Hubby and Samantha last summer that when they came into the kitchen yesterday and asked what I was making, the answer made both of them cheer!
2 C. all purpose flour
1 T. baking powder
1/2 t. ground cumin
1/2 C. sugar
1/2 t. salt
fresh ground black pepper (ordinary ground pepper works fine if that's what you have)
2 eggs, beaten
1 C. milk
1/4 C. butter, melted
2 C. grated zucchini
1 1/2 C. fresh corn, kernels cut from cob
1 C. finely shredded cheddar cheese (optional)
oil for frying
In a large bowl, stir together flour, baking powder, cumin, sugar, salt and pepper.
In a small bowl, whisk together eggs, milk and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn and cheese; mix well.
Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
Notes: This recipe was found at allrecipes.com (using the ingredients search feature). The recipe originator mentioned that it could be made without the cheese. Her family loves these served with ranch dressing. The first time I made these I didn't have cheese or ranch dressing, so I omitted them, as I did tonight. They're just fabulous plain - I can't imagine how cheese and ranch dressing could improve them! They're also great cold, if you have leftovers and refrigerate them. We're a family of three and ate generous servings of these and still had leftovers, so a family of six shouldn't need to double the recipe, unless leftovers are desired.
Chicken Swiss Stuffing Bake
14 hours ago