Veggie Cook: Whip up a batch of Zucchini and Corn Fritters this weekend

Summer corn and zucchini are the perfect duo in this bright, herby fritter with a hint of zing from Serrano chile, cumin and lemon. Fry up a batch for a memorable party appetizer, or tote it along for an easy picnic, as they are delicious at room temperature as well. I love to freeze the cooked fritters in a zip-top bag and pop two or three in the toaster oven for a quick and easy lunch that, when served alongside harissa-swirled Greek yogurt, makes me feel like I snagged a table at a cafe on the Mediterranean.

If freezing for later enjoyment, fry the fritters per the recipe and then allow to cool completely before placing in a tupperware or zip-top bag, separating fritters with wax paper. Re-heat in the toaster for 6 to 8 minutes until crispy on the outside and warmed through.

Zucchini and Corn Fritters

Makes about two dozen fritters

INGREDIENTS

2½ pounds zucchini (about 2 or 3 large)

1 tablespoon plus 1 teaspoon salt, divided

3 eggs, beaten

1 cup fresh or frozen corn kernels

½ cup chopped cilantro

¼ cup chopped parsley

1 to 2 Serrano chiles, seeded and minced

3 green onions, minced

2 cloves garlic, minced

2 tablespoons fresh lemon juice

2 teaspoons ground cumin

Freshly ground pepper

2/3 cup crumbled feta

1½ cups unseasoned breadcrumbs or panko

Optional topping:

1 cup plain Greek yogurt

1 tablespoon harissa paste

DIRECTIONS

Grate the zucchini on the wide holes of a grater or food processor. To expel the moisture from the grated zucchini, place it in a colander and mix in 1 tablespoon salt with your hands. Leave it to drain over the sink or a bowl for about a half hour, pressing down on the zucchini from time to time to release moisture. Squeeze handfuls of the grated zucchini between your hands to express as much liquid as possible. You should end up with about 2 cups of very compressed, grated zucchini.

Meanwhile, in a large mixing bowl combine the remaining 1 teaspoon salt with the beaten eggs, corn, cilantro, parsley, chile, green onion, garlic, lemon juice, cumin and pepper. Fold in the grated zucchini, feta and breadcrumbs and allow to sit for 15-30 minutes so the breadcrumbs absorb liquid and bind sufficiently (you can also cover the mixture and refrigerate for up to one day before you form and fry the fritters).

When ready to cook, heat a half inch of olive oil in a skillet over medium heat. Scoop about ¼ cup at a time of the zucchini mixture into your hands and form into patties, adding them in batches to the hot pan. Fry for 2 to 3 minutes per side, flipping once, until golden brown and crispy. Set on a wire rack or a paper-towel lined plate. Serve warm or room temperature, with Greek yogurt swirled with harissa paste if desired.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.”  Follow her at @myberkeleybowl and www.lauramclively.com.