Zucchini Corn Polenta Fritters
Ingredients
Units
Scale
Fritters
- 2 medium zucchini, shredded, liquid squeezed
- 2 green onions, finely chopped
- 1 cob of corn, cooked and kernels removed
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup polenta
- 1/2 cup finely ground polenta or fine cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- Extra virgin olive oil for frying
Goat Cheese Sauce
- 8 oz goat cheese
- 12–14 sprigs of fresh thyme, leaves removed
- 2 teaspoons honey
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 2 tablespoons water
Instructions
- Shred the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible.
- Combine the shredded zucchini, finely chopped green onions, corn kernels, egg, black pepper and salt in a large bowl. Mix well.
- Add the polenta, cornstarch, and baking powder to the mixture. Stir until all ingredients are well incorporated.
- Heat about 1-2 tablespoons of extra virgin olive oil in a large skillet over medium heat, jut enough to coat the bottom of the pan.
- Scoop about 2 tablespoons of the batter for each fritter and place it in the hot skillet, flattening it slightly with the back of a spoon.
- Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil as needed between rounds.
- For the sauce, combine the goat cheese, thyme leaves, honey, lemon zest, lemon juice, olive oil, and water in a food processor. Blend until smooth and well combined. Adjust the consistency with a bit more water if necessary.
- Serve the zucchini corn fritters warm with a generous dollop of the lemon thyme goat cheese sauce on top or on the side.
- Garnish with extra thyme leaves and lemon zest if desired, enjoy! 🙂
