Ok, so in my latest Project Food Blog post (Pizza, remixed. Three ways), I promised you a recipe for the corn fritters that I used as a base for one of the pizzas. This one…
For that recipe, I made the base fairly flat and cut it perfectly round but the recipe was adapted from one I used to recreate the fabulous corn and zucchini fritters we ate at Zazu Farm and Restaurant in Santa Rosa this summer. On returning home from that trip, I was determined to figure out how to make them and was super excited to come across a very similar recipe on a favourite blog of mine, Sippity Sup. I adapted Greg’s recipe slightly as I wanted to incorporate cornmeal in the mix as I really enjoy the texture it brings – a little bit of crunch along with the chewiness of the corn is perfect.
1 cup all-purpose flour *
1/2 cup yellow cornmeal
2 teaspoons baking powder
2 tablespoons butter, melted
kosher salt & pepper, to taste
1⁄2 cup buttermilk
1 medium zucchini, grated
2 cups corn kernels (2- 4 ears depending on their size) **
vegetable oil, for frying
Whisk ﬂour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, combine butter, eggs, and milk. Add dry ingredients to flour mix and stir until barely combined. Fold in the zucchini and corn.
Add vegetable oil to bring the skillet level to about 3/4-1 inch. Work in batches, dropping 1/4 cup of batter into the hot oil, ﬂattening them with a spatula to desired thickness.. Cook turning once, until golden brown about 3-4 minutes per side. Drain on a paper towel and season with salt while still hot. Serve with dressing/ salsa of your choice.
* for the pizza bases, I used whole wheat flour, hence the darker, less golden colour
** for the corn cake pizza base, I used about 2/3 cup extra corn kernels to replace the zucchini.
*** WARNING! The corn kernels “pop” when you fry them (duh, of course they do Mardi….) and you should wear some type of protective sleeveware/ gloves. No, really. I have a bunch of burn marks (and possibly permanent scars) to prove it. I won’t post those pictures though.. The first time I made these, I had my “frying hand” in the brace for my pinched nerve. Now my hand is better, I fried with bare arms. Just don’t do it!
These are, however, amazing.
By the way, if you liked my remixed pizzas, I would love your vote to move on to Round 6 of Project Food Blog, where we have to create a delicious meal that will travel well. As luck would have it, I am travelling to Niagara Falls to speak at a conference next weekend with one of my best friends and I have the *best* idea for our picnic overlooking the Falls…. Simply click here to vote. You have to be a Foodbuzz member to vote but it’s a simple sign-up process. Once you’re signed up, click the red heart to vote. Thanks in advance. Many thanks for your continued support.