For some reason, this inspired me to get back into the kitchen... I think it was the cumin!
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
Fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn kernels, cut off the cob
1 cup finely shredded cheddar cheese
Oil, for frying
In large bowl, combine flour, baking powder, cumin, sugar, salt, and pepper. Add eggs, milk and butter. Whisk together, then stir in zucchini, corn kernels and cheese; mix well.
Heat the oil in a cast-iron skillet over medium-high heat and drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once or twice with tongs, and remove to paper towels to absorb some of the oil.
Makes 24 fritters.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
Fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn kernels, cut off the cob
1 cup finely shredded cheddar cheese
Oil, for frying
In large bowl, combine flour, baking powder, cumin, sugar, salt, and pepper. Add eggs, milk and butter. Whisk together, then stir in zucchini, corn kernels and cheese; mix well.
Heat the oil in a cast-iron skillet over medium-high heat and drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once or twice with tongs, and remove to paper towels to absorb some of the oil.
Makes 24 fritters.