Summer squashes (Curcurbita pepo) are as versatile as they are prolific. Two varieties in particular, zucchini and crookneck—the latter also simply called “summer squash”— are particularly adaptable. And for most recipes they are interchangeable. A bit like johnny cakes, these fritters make a nice accompaniment to a wide range of dishes. For a lighter version, reduce or omit the cheese.
Makes 4 fritters
Ingredients
1 medium zucchini or summer squash
100 grams (½ cup) corn kernels, fresh or frozen
1 egg
30 milliliters (2 Tablespoons) olive oil
10 milliliters (2 teaspoons) dried basil or twice as much fresh
100 grams (½ cup) shredded cheddar
90 grams (¾ cup) flour
Salt and pepper
Water or stock, as needed
Oil or butter for cooking
Method
Grate the squash, put into a colander, and toss with a generous amount of kosher salt. Set aside.
Steam or microwave the corn kernels until barely cooked. Set aside to cool a bit.
In a large bowl, lightly beat the egg with the olive oil then stir in the basil.
Rinse the squash well then roll in a kitchen towel and squeeze out as much water as possible. Add to the bowl along with the corn and cheese and mix to combine. Fold in the flour, a bit at a time, adding water if needed to get a thick batter. Season with salt and pepper, bearing in mind that the squash may retain some salt.
Brush a griddle or large skillet, preferably non-stick, with oil or butter and heat until nearly smoking. Portion the batter with a large spoon or scoop, forming into neat fritters. Cook for 3 or 4 minutes per side until golden.
Dinner at Leo's 