1cup(145g)fresh sweet corn kernelsfrozen and/or canned works as well, just be sure to thaw and drain well
1cup(125g)all-purpose flour
2tablespoonscornstarch
2tablespoonsvegetable oil
Instructions
Layer the zucchini out on a large kitchen towel and sprinkle the top with the salt and let it sit for 15 minutes.
Dab the top of the zucchini with another towel to get rid of the excess moisture. Alternatively, put zucchini in cheesecloth and squeeze out excess moisture for best way to get it out. Add zucchini to a large bowl along with the egg, lemon juice, dill, baking powder, cumin and pepper.
Stir to combine then add the corn and stir once again before adding the flour and cornstarch and stirring again.
Pour the vegetable oil into a large nonstick skillet then add two to three tablespoons of the fritter mixture to the pan and lightly press down on the top to form a circle.
Add three to four more fritters to the pan and let them cook until they become golden brown on the bottom, about 3 minutes.
Flip them over and cook again until light and golden on the other side.
Repeat the process with the remaining fritter mixture then serve with freshly minced parsley for garnish and ranch, if desired.
Notes
These fritters can be stored in an airtight container in the fridge for up to three days.Reheat them in a 350 degree F oven for five minutes or until crispy.