Corn and Zucchini Fritters

Ingredients:

• 1 Tablespoon olive oil
• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup whole milk
• 1 egg
• 1 cup corn
• 1 cup zucchini (shredded)
• Extra sea salt for sprinkling

Preheat oven to 400 degrees F.

Generously grease a baking pan with olive oil, spreading it around with a spatula or your fingers until the entire surface is well-coated. Set aside.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper.

Add milk & egg and stir until the mixture is smooth and there aren’t any lumps.

Add corn and zucchini and stir until evenly mixed in.

Drop 1 TBS portions of batter onto the prepared baking sheet.

Bake in the preheated oven for 7-8 minutes. Remove from oven, spray the uncooked side gently with cooking spray or brush with olive oil.

Carefully flip each fritter (they should be light/golden brown on the first side) and sprinkle the browned side with a touch of sea salt.

Bake for an additional 5-7 minutes or until second side is golden brown.

Serve warm over a salad or as a side dish for your favorite BBQ fare!