Corn Fritters

Sheepshead Bay, Brooklyn.  As we drive back from the beach, our skin tight from laying in the sun all day, hair still damp from salty ocean water and sand clinging between sunscreen-slicked fingers and toes we pull off the Belt Parkway and drive along Emmons Avenue.  The smell of salt water still fills my head.
Driving along the bay, restaurant after restaurant, across from the fishing boats that take you on day trips is Roll 'N' Roaster.

The place looks like it hasn't changed a single thing since the day it opened.  I love places like that.  To some they may look tattered and old, but to me there is history in those places... Stories to be told.
Every person I've ever talked to about this particular place has stories of going there as a child and the first thing they say is "It looks like it did when I was young".

The plastic bench seats, the Formica tabletops, the dangling heat lamps.  All the same.

There is comfort in that, in things not changing.  So many things in the world change at such a rapid pace we can barely keep up.  You buy a new cell phone and six months later, there is a new, better version of it hitting the market with lines of people wrapped around city blocks camping out to get it.
I like my old things.  They are worn and weathered, but there is history there.
There are memories attached to those old things, those old places. 

Stories of going there with parents, grandparents, aunts & uncles...
Maybe that is partly why I loved going there so much.  There was a story with every visit,  it was part of a ritual and it was almost always, after the beach. 
The order, however, never changes:  roast beef sandwich, corn fritters and orangeade. 


Corn Fritters

2 cups fresh corn kernels (about 3 ears)
2 tablespoons butter, melted and cooled
1 cup all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
3/4 - 1 cup buttermilk
2 large eggs
1 tablespoon sugar
oil for frying (canola or peanut suggested; roughly 2 quarts, depending on size of pot)


In a deep, heavy pot, heat oil to 350 - 360 degrees.   In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.

In a separate bowl, whisk egg, buttermilk and melted butter together.  Pour egg mixture into flour mixture and whisk to combine.

Stir in corn kernels.

Carefully drop batter into hot oil by the spoonful or using a small cookie scoop.  Drop as close to the surface of the oil as possible to avoid a splash.  The corn will "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.

Let fritters cook until golden brown, turning them every so often so they brown all over.   Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.

Serve immediately, preferably with an ice cold beer and a sweet & spicy dipping sauce.

I made them plain here, but here is a short list of suggested mix-ins:
- crumbled bacon
- crab
- bell peppers
- cheese
- lobster
- hot peppers

Little Green Courgette...

Farmer's Market Summer Squash & Zucchini

Anything that has "fritter" in it's name, sign me up. 
I mean honestly, how bad can it be?!  I feel justified in making these because they are green, which as we all know means they're healthy...

Well, they are made from zucchini and that should count for something, shouldn't it?  The simplicity of this recipe should also count for something.  

When most of you think of zucchini, you don't exactly jump up and down with glee do you? 

Truth be told, I do.  I love it.  It is without a doubt one of my favorite vegetables. 

I like it in soups, battered and fried alongside a beer, shaved into ribbons and tossed with pasta... I adore it on the grill with it's smoky char marks beckoning me to eat more and I like a good zucchini bread as much as the next girl, but of the hundreds of things you can do with zucchini, this is a pretty tasty option.

It is my new favorite summer supper...  The transformation of this common, less than illustrious vegetable into something extraordinary is supremely satisfying.

Zucchini Fritters

• 1 lb. zucchini (about 2 medium)
• 2 eggs
• 1 shallot
• zest of 1 lemon
• juice of 1/2 lemon
• 1/4 c. Parmesan cheese
• 1/2 c. flour
• kosher salt & freshly ground black pepper
• olive oil for frying
• sour cream for serving

Grate zucchini on large side of box grater or put in food processor and shred.  I would normally use the food processor, but the idea of lugging it out and then washing everything seemed more of a hassle than it was worth for 5 minutes of grating.

Mix the shredded zucchini with a teaspoon of kosher salt and set inside a fine mesh colander over a bowl to drain.  Place a small plate on top to weigh it down.  I usually put a can or jar of something on top of the plate for added weight.  Let zucchini drain for 30 minutes.

Wrap zucchini in a clean dish towel, or cheesecloth and squeeze excess water out (there will be alot of it)  This will prevent your fritters from being mushy and what you want is that super crisp crust on the outside!

Heat olive oil in a medium heavy bottomed pan over medium to medium-high heat.

In a medium bowl, combine eggs, shallot, lemon zest, salt, pepper and cheese.  Whisk together, then add zucchini and lemon juice.  Stir in flour and mix until combined. 

When I make potato pancakes, I always add about a 1/4 tsp of baking powder.  I didn't add it here, but if you want a lighter, fluffier fritter add baking powder with the flour.

Carefully drop spoonfuls of batter into hot oil, about 2 inches in diameter.  Cook for a few minutes on each side until deep golden brown.  Remove from heat and set on paper towels to absorb excess oil.

Zucchini Fritters with Sour Cream