Fresh Zucchini & Corn Fritters

One of my favorite things about summer is summer produce. Especially stuff I can either grow myself or get from a local farmer/fellow gardener.

I'm also currently on a quest to get my entire family to eat more vegetables. Someone mentioned that my toddler might eat vegetables in fritter form so I thought I'd give it a try. Here is how I made them, but I'll tell you that so far I am unsuccessful in getting the girl child to consume any. I plan to keep trying though because I think that's what I'm supposed to do...?

Ingredients:

• 1 large zucchini
• 1 fresh ear of corn
• 2 eggs
• 1-2 tbsp. of dried Italian herbs or a small handful of fresh herbs
• 1/4 cup Parmesan cheese
• 1/2-1 cup of flour
• Salt & Pepper
• Oil for frying

Do It:

1. Grate the zucchini into a bowl
2. Cut the corn off the cob into the same bowl
3. Add two eggs, the herbs (chop finely if you are using fresh), Parmesan cheese, and 1/2 cup of flour
4. Mix everything up really well... keep adding small amount of flour until you get the right consistency. It will depend a little bit on how large your eggs are, how big your zucchini was, etc. I added flour until the dough was thick and sticky, but would drop off a large spoon fairly easily. Not DRIP off the spoon, DROP. Slightly softer consistency than a chocolate chip cookie dough. I don't think subtle differences in the dough thickness is really going to make or break these fritters for you though. Either way it's yummy stuff fried in oil.
5. Put a thin layer of oil in the bottom of a frying pan and heat until the tiniest bubble appear. 
6. Drop the dough into the pan in big spoonfuls. Flip each one once it's light brown on the bottom side. Press lightly and continue to fry until the middle of the fritter feels firm or until you get your desired level of done-ness.
7. Remove to a plate lined with paper towels to absorb the extra oil.
8. Eat them. We first enjoyed them with pork steaks but they'd be good with all sorts of things. I enjoyed the leftovers for breakfast with fried eggs and fresh tomatoes.

I think it might be worth exploring some sort of sauce or dipping condiment for these but I'm not sure when I'll get around to thinking about that.