Summer is one of my favorite times of the year … from the fresh food to warm sunny days it just doesn’t get any better.

One of my favorite treats is Corn & Zucchini fritters.  There’s nothing like fresh, sweet corn at peak ripeness combined with succulent squash and a bit’o seasoning to make the perfect first course or light supper.

Here’s how you make the dish.

2 cups King Arthur Flour or whatever flour you like to use
1 tbs baking powder
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
freshly ground white pepper
2-3 eggs beaten
1 cup of whole milk
1/4 cup butter melted
2 cups of zucchini, grated
1 1/2 cups of fresh corn kernels
1 cup shredded white cheddar (oh yea!)
1/4 cup cooked chopped bacon (did I say this was good!  You better believe it!)

I love 1 TBSP of finely chopped Jalapenos in this … if you don’t like the heat skip this part

Grapeseed oil for frying

In a bowl mix all the dry ingredients.
In a separate larger bowl, whisk the eggs, add the milk and all the veggies and fold in the dry ingredients.
Add more milk or an additional egg if the batter is too stiff.

In a cast iron skillet, heat about 1 tbs of oil.
Drop the fritter in by the large tablespoon, turn when golden. Drain on paper towels.

Serve with Maple Syrup or Creme Fraiche (I make my own Creme Fraiche and WOW is it good!)

For an appetizer, top with Wild Caught Smoked Salmon!

Enjoy!