Happy Healthy Blogger Thursday!
Every Thursday, I feature a guest blogger who will share some aspect of living a healthy life–whether it’s their perspective on working out, maintaining balance (or sanity) in a hectic world, or a healthy recipe. To see past Healthy Bloggers, check out the Badger Girl Healthy Buddies Page.
This week I am excited to introduce you to Susan from The Girl in the Little Red Kitchen. I adore this girl. She cooks in a tiny (red) 80 square foot kitchen in Brooklyn, NY. She is a great cook and has even won awards for some of her recipes which you can read about here (scroll down to see it and admire her Le Creuset collection, drool). I feel spoiled because in Madison we are blessed with tons of farmers market’s and opportunities to find seasonal food. Despite the large number of farmer’s markets in the city, I really applaud Susan for cooking seasonal in an urban setting. And she has a CSA! Can you see why I love this girl?
Today she is going to share with you a recipe for zucchini and corn fritters. I think you will really enjoy meeting her and seeing the recipe. I know I can’t wait to use up some of our last batch of CSA corn to make these. Yum!
Without further adieu,
Hi! I’m Susan from The Girl In The Little Red Kitchen and I’m thrilled to be here as part of Kimberly’s Healthy Blogger Thursday series!
Before we begin, I thought we’d do a quick intro about my blog. The Girl In The Little Red Kitchen focuses mostly on local and seasonal cooking in an urban environment. I cook out of my 80 square foot kitchen – yes it is very red (!) in Brooklyn, NY. For the most of the year, my ingredients are sourced from my CSA and then the rest come from whatever farmer’s market I happen to be near.
While not all my recipes are healthy and vegetarian focused, I try to my best to keep everything in moderation and balance. With the right recipe, vegetables can be as delicious as buttery mashed potatoes, or a sweet sweet piece of pie!
This recipe is a wonderful bridge from summer to fall, you should be able to find the last bits of zucchini at the farmer’s market and there is plenty of sweet corn floating around!
Zucchini and Corn Fritters
- 1 medium zucchini, shredded
- 3 ears fresh sweet corn, removed from cob
- 1 small bunch scallions, finely chopped
- 1/4 cup yellow cornmeal
- 2 large eggs
- salt and pepper
- vegetable or canola oil
- optional topping: Labneh or goat cheese
- Shred your zucchini with a box grater or with the grating tool of your food processor. Place in a colander and sprinkle with 1/4 teaspoon of kosher salt. Let sit for 15 minutes and squeeze out the excess liquid.
- In a medium bowl, mix together the grated zucchini, corn kernels, scallions, cornmeal, eggs and season with salt and pepper.
- In a cast iron or heavy bottomed skillet over a medium heat, heat 3-4 tablespoons of oil until it just starts to shimmer. Take about 1/3 of a cup of the zucchini corn mixture, pressing out any extra liquid and form into a patty. Cook on each side about 3-4 minutes until nicely browned and crisp.
- Transfer to a parchment lined baking sheet and keep warm in a 250 degree heated oven. Sprinkle with some additional salt right after removing from the skillet. Also be sure not to crowd the pan when cooking the fritters, otherwise the oil will cool down too much. You may need to add more oil while cooking, as it gets absorbed by the fritters.
- Serve warm topped with a little labneh cheese – which is a Middle Eastern yogurt based cheese, or goat cheese.
What is your favorite way to eat corn and zucchini?