Roasted Zucchini Pan Fritters with Corn Salsa

by Chef

Serves: Serves 6?8Prep Time: 25-30 minutesCook Time: 45 minutes


For the fritters:

  • 1 1/2 cups small-diced zucchini
  • 1/2 cup finely diced yellow onions
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup corn flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons hot sauce (Louisiana Brand preferred)
  • Pure olive oil, extra for cooking

For the corn salsa:

  • 1 1/2 cups shaved, boiled sweet corn kernels (from 2 ears of corn)
  • 4 tablespoons finely diced red sweet peppers
  • 5 tablespoons finely diced red onion
  • 1-2 tablespoons finely chopped chervil or flat-leaf parsley
  • 1 teaspoon or drizzle of artisan tupelo honey
  • 1 teaspoon lemon juice
  • Pinch of freshly ground black pepper

Roasted poblano aioli:

  • 1 roasted poblano pepper
  • 1/4 cup pure olive oil
  • 1/4 cup extra virgin olive oil
  • 3 egg yolks
  • 2 teaspoons finely chopped shallots
  • 2 teaspoons finely chopped fresh garlic cloves
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch kosher salt and freshly ground black pepper to taste



For the garnish: Edible flowers such as Johnny-jump-ups, nasturtiums, zucchini blossoms, squash blossoms or micro shoots


For the fritters: Combine zucchini, onions, extra virgin olive oil and garlic in a medium-sized bowl. Stir or toss to coat vegetables well. Pour vegetables onto a baking pan and spread out evenly. Roast for 8 to 10 minutes or until vegetables are tender and zucchini begins to brown on the edges.


Crack eggs into a medium-sized mixing bowl, lightly beat and add milk and hot sauce until blended. Place a wire mesh strainer over a separate medium-sized mixing bowl. Sift the all-purpose flour, corn flour, baking powder, and salt and pepper through the strainer. Make a well in the center of measured dry ingredients center and pour in egg mixture. Blend until smooth using a heavy-duty wire whisk, stirring from the center out. Do not overmix. Add cooked zucchini mixture. Cover and let rest in refrigerator for 30 minutes before cooking.


For the corn salsa: Fill a small pot with water and bring to a boil. Shuck the corn, remove the silk and add corn to pot. Boil for 7 to 10 minutes. Remove corn and let cool. Cut the end of the corncob flat. Stand upright and use a sharp knife to cut and remove the kernels from the cob. In a medium-sized mixing bowl combine corn kernels and remaining ingredients. Taste, and adjust seasoning with salt and pepper.


To roast the pepper: Preheat oven to 375°F. Place whole poblano pepper in a baking dish and place in oven for 20 to 25 minutes. Remove pepper from oven and place directly into a zip-lock bag. Seal tightly and let sit for for 10 minutes. On a work surface scrape to remove skin and seeds from pepper.


For the roasted poblano aioli: In a food processor bowl add egg yolks, lemon, garlic and shallots and pulse to blend. Add the roasted poblano pepper, and then run machine and drizzle in measured oils. Taste, and adjust seasoning with salt and pepper.


To assemble: Preheat griddle or cast iron skillet. Make a small tester fritter first, taste and then make any seasoning adjustments to the batter. Ladle or spoon the fritter batter onto a well-oiled griddle or cast iron skillet. Cook fritters for 3 to 4 minutes on the first side; when sides begin to brown and bubbles appear on the surface, flip once and continue to cook another 2 to 3 minutes, until golden and center is dry to a toothpick (as a pancake).


Use a platter or individual plates. Spoon and smear the aioli on the bottom of the dish. Stack or shingle the fritters and then top with corn salsa. Garnish with edible flowers or micro shoots.