Corn and Zucchini Fritter Stacks

I had an epiphany!

 

 

 

 

I woke up this morning and felt absolutely compelled to make these!

 

 

I had a bunch of zucchini in my fridge and corn on the cob that needed to be used.

 

 

 

 

 

What to do?

 

 

While lying in my cozy bed my brain just exploded!  Zucchini fritters!  Corn fritters!  Stacks!  OMG!  It was only 8:30 on a HOLIDAY and I jumped out of bed.

 

 

I planned on separate corn fritters and zucchini fritters.

 

 

 

 

Then I had another epiphany.

 

 

Corn AND zucchini fritters.  You know, like together?  In one fritter?

 

 

Ummmm….how exactly do you make a fritter?

 

 

Flour?  Eggs? Probably.

 

 

Thank goodness for the Food Network.

 

 

You have always been such a good friend to me.

 

 

 

 

 

 

So, of course I had to jack it up and do my own thing.

 

 

 

 

 

 

And we all know I’m not a rule follower.

 

 

 

 

 

 

Because that just isn’t any fun.

 

 

 

 

 

And you shouldn’t be afraid to color outside of the lines.

 

 

Or play with food.

 

 

Well, maybe not in public.

 

 

So don’t be afraid to play with food.

 

 

In your kitchen.

 

 

Maybe be cautious in someone else’s kitchen.

 

 

But breaking the rules is always fair play in mine.

 

 

I mean, after all, look what can happen?

 

 

 

Take a chance!

 

Corn and Zucchini Fritter Stacks

Fritter recipe adapted from the Food Network Kitchen

Ingredients: 

For the fritters:

2 large zucchini

2 tablespoons kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil, plus another 1/4 cup of olive oil for frying

1/2 onion, diced

2 cloves garlic, minced

2 fresh ears of corn, kernels removed

1/2 cup yellow cornmeal

1/2 cup flour

1/2 teaspoon baking soda

1/4 teaspoon black pepper

3/4 cup buttermilk

1 egg

 

For the stacks:

8 oz fresh mozzarella, sliced

2-3 Roma tomatoes

4-6 oz goat cheese

10-23 fresh basil leaves

 

For the balsamic reduction:

1/4 cup balsamic vinegar

2 tablespoons honey

 

Instructions:

Shred zucchini in a food processor, transfer to a colander and cover with the salt.  Let stand for 10-20 minutes.   Use a clean kitchen towel or cheese cloth to squeeze out the water.  Just put the zucchini in the towel and wring it.  A ton of water will come out.

Heat a skillet on medium-high and melt the butter in the olive oil.  Add the garlic and onion and cook until soft stirring constantly (about 3 minutes).  Add the corn and cook another 3 minutes.  Take off the heat and set aside.

In a medium bowl whisk together cornmeal, flour, baking soda and pepper.

In another bowl whisk together the buttermilk and egg.

Add the corn mixture and the zucchini to the buttermilk and combine.

Add the cornmeal mixture to the buttermilk mixture and combine.

Heat the olive oil in a cast iron or nonstick skillet on medium heat.

Use a 1/4 measuring cup to transfer batter to skillet and flatten with the cup or a spatula.  Cook 3-4 minutes on one side until golden brown then flip (CAREFULLY!)  and do the same to the other side.  Drain on paper towels.  Work in batches and be careful not to crowd the pan.

Add balsamic and honey to a small pot and heat on high until it boils.  Reduce heat to low and cook until it reduces by at least half (about 15 minutes).  Set aside.

To assemble:

Place one fritter on a plate and top with mozzarella.  Add another fritter and top with 1-2 tomato slices.  Sprinkle goat cheese over top and drizzle with balsamic reduction.

Note: If using a measuring cup to scoop the fritter batter you should come out with about 12 fritters.