Dishing Up the Dirt

zucchini and corn fritters

September 3, 2012

Hey!

It’s finally our weekend.  And a long weekend it’s going to be!  We are headed up to Maine tomorrow for 3 glorious days of hiking, swimming, and as much relaxing as we can squeeze in.

But before we head north, I need to share this simple summer recipe with you all.

Zucchini and corn fritters with roasted red pepper and tomato sauce.

These fritters are a huge hit in our household.  We ate them two nights in a row and plan to make at least one more batch of these before summer is officially over.  With the addition of the roasted red pepper and tomato sauce this is a farm fresh meal at its finest!

Zucchini And Corn Fritters With Roasted Red Pepper and Tomato Sauce

2 medium-sized zucchini, coarsely grated

1 ear of fresh corn, kernels removed

1 small red onion, diced

1 egg, lightly beaten

1 cup panko breadcumbs

2 tsp cumin

dash of salt and pepper

2 tbs extra virgin olive oil

In a large bowl, toss the zucchini, corn, onion, cumin, salt and pepper, egg, and panko breadcrumbs. Stir to combine.

Using your hands form patties about 1/4 inch thick.

Heat a large skillet over medium heat.  Add oil.  Once oil is hot add patties cooking for about 3-4 minutes per side.  Once patties are cooked you can keep them in a 200 degree oven to keep warm until you serve.

Roasted Red Pepper and Tomato Sauce

1 head of garlic

1/2 pound plum tomatoes, sliced in half

1 large red bell pepper

1 tbs extra virgin olive oil

2 tsp red chili flakes

Cut off top quarter of garlic head and wrap the remainder in foil. Arrange tomatoes cut side up on a foil lined baking dish.  Add Red pepper and garlic head (in foil) and season everything with a little salt and pepper and drizzle of olive oil.  Roast in a 374 degree oven for 1 hour.

Remove veggies from oven after an hour.  Once cool enough to handle remove skin and seeds from pepper. Transfer pepper and tomatoes to a food processor and process. Unwrap garlic and squeeze roasted cloves into the food processor.  Add a little olive oil and red pepper flakes.  Process until smooth.

Enjoy!



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0 thoughts on “zucchini and corn fritters

  1. Liz D says:

    You and Henry are looking pretty gansta in the picture. Love it!

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