Corn & Zucchini Fritters - Fresh from the Garden

1 ½ lbs zucchini (about 4 medium

Kosher salt and pepper

1 cup fresh corn kernels (from 1 ear)

Zest of 1 lemon

4 scallions, finely chopped

1 large egg, beaten

½ cup flour

½ teaspoon baking powder

3 Tablespoons olive oil

Grate the zucchini on the large holes of a box grater and transfer into bowl. Toss with ½ teaspoon of salt and let sit for 10 minutes. Squeeze out as much moisture as possible and transfer back into the bowl.

Add the corn, lemon zest, half the scallions and ¼ teaspoon each of salt and pepper; toss to combine. Add the egg and mix to combine. In small bowl, combine the flour and baking powder. Add zucchini mixture and mix to combine.

Heat 1 Tablespoon oil in a large cast-iron skillet over medium-high heat. Drop 4 spoonfuls of the zucchini mixture (about a scant ¼ cup of each) into the skillet, then use the back of the spoon to gently spread out. Cook until golden brown, 2-3 minutes per side and transfer to a rack. Add 1 Tablespoon oil to the skillet and repeat with the remaining zucchini mixture.