• 2
  medium zucchini, shredded
• ½ teaspoon
  kosher salt
• 1 tablespoon
  unsalted butter
• ½
  small onion, finely chopped
• 1
  garlic clove, minced
• 2
  ears of corn, kernels cut off (approx. 1½ cups)
• ½ cup
  yellow cornmeal
• ½ cup
  all-purpose flour
• ¼ teaspoon
  baking soda
• ¾ teaspoon
  kosher salt
• ¼ teaspoon
  black pepper
• ¾ cup
  buttermilk
• 1
  large egg
• Vegetable or canola oil, for frying
• Salt, to taste (for seasoning after frying)

1. In a small bowl, thoroughly toss the shredded zucchini with ½ teaspoon of kosher salt. Allow it to sit for 10 minutes to draw out moisture. After 10 minutes, wrap the zucchini in a clean kitchen towel or a triple layer of paper towels and firmly squeeze to release as much excess liquid as possible. Set the well-drained zucchini aside.
2. Melt the unsalted butter in a large nonstick skillet (I recommend a Le Creuset 3½-quart braiser for excellent heat distribution) over medium-high heat. Once the pan is hot and the butter is shimmering, add the finely chopped onion and minced garlic. Cook, stirring frequently, until the onion has softened and become translucent, which should take about 4 minutes. Stir in the fresh corn kernels and continue to cook, stirring occasionally, for another 3 minutes. Remove the skillet from the heat and set the corn mixture aside to cool slightly.
3. In a separate small bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, the remaining ¾ teaspoon kosher salt, and black pepper until well combined. In a second medium-sized bowl, whisk together the buttermilk and the egg thoroughly. Add the cooled corn and onion mixture along with the squeezed zucchini to the buttermilk-egg mixture, and stir gently to combine all the wet ingredients. Finally, add the dry cornmeal mixture to the wet ingredients, and mix gently just until everything is moistened and comes together into a cohesive batter. Be careful not to overmix.
4. Pour enough vegetable or canola oil into the skillet to reach a depth of about ⅛-inch (a thin layer). Place the pan over medium heat. Once the oil is hot and shimmering (you can test with a small drop of batter – it should sizzle immediately), drop the fritter batter into the pan using a ¼-cup measure. Use the back of the measuring cup or a spoon to gently flatten each mound of batter into a round fritter shape. Cook the fritters for approximately 3-4 minutes on each side, or until they achieve a beautiful golden-brown color and are cooked through. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and immediately sprinkle them with additional salt to taste while they are still hot. Repeat this process with the remaining batter, adding more oil to the skillet as needed for subsequent batches. Serve warm and enjoy!

• **Make-Ahead Option:** These delicious Zucchini-Corn Fritters can be prepared up to 2 hours in advance. To reheat them, place the fritters on a wire rack set inside a baking sheet and warm them in a 375 degrees F (190°C) oven until heated through and crispy again.
• **Nutritional values** provided are based on one fritter.

Tips for the Crispiest Fritters:

• **Squeeze the Zucchini DRY:** This is perhaps the most crucial step! Zucchini holds a lot of water, and excess moisture will lead to soggy fritters. Don’t be shy – squeeze firmly until no more liquid comes out.
• **Don’t Overmix:** Once you combine the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing can develop the gluten in the flour, resulting in tougher fritters.
• **Right Oil Temperature:** Ensure your oil is hot enough before adding the batter. If it’s not hot enough, the fritters will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through. Medium heat is usually perfect.
• **Don’t Crowd the Pan:** Cook fritters in batches to avoid lowering the oil temperature too much. Giving them space allows them to cook evenly and get beautifully crisp.
• **Season While Hot:** A final sprinkle of salt right out of the pan makes a huge difference in flavor, as salt adheres best to hot food.

Serving Suggestions:

These versatile fritters are fantastic on their own, but they also pair wonderfully with a variety of dips and accompaniments. Consider serving them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh chopped chives or cilantro, a spicy aioli, or even a tangy lemon-dill sauce. They make an excellent appetizer for summer gatherings, a delightful side dish for grilled meats or fish, or a light and satisfying vegetarian lunch.

Variations to Try:

Feel free to customize your fritters! Add a pinch of cayenne pepper for a little heat, some grated Parmesan cheese for extra savoriness, or finely chopped fresh herbs like parsley or dill for a burst of fresh flavor. You can also experiment with different types of cornmeal, from fine to stone-ground, to adjust the texture to your liking.