The weather is quickly changing, it's much cooler and the sun is setting earlier. Time to make some dinner. This end-of-summer meal, Zucchini and Corn Fritters, is fresh from my Eric’s garden. I got the last harvest. I think of this type of recipe as typhoon food. We made a lot of fritters during that summer-long blackout of Typhoon Pamela (1976). This recipe combines dried and fresh ingredients.
This dish is typically made with young green squash, but just use a zucchini. You can also use a young pumpkin, the color is pretty. Use fresh or frozen corn, either works fine.
The spices lend an island flavor: cumin, oregano, chili and garlic. The
version of this recipe is vegetarian (not vegan) but if you wanted a
more authentic flavor, add minced dried shrimp to the batter and fry a
piece of dried chili in the cooking oil. For this
Zucchini and Corn Fritter recipe and tips on frying crisp, golden fritters, visit
Gardenfork.tv.
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