spicy herbed romesco, corn relish, pickled mustard, tomato powder

Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.

Prepare the Vegetables

In a large bowl, combine the grated zucchini, corn kernels, flour, eggs, green onions, garlic, cumin, paprika, salt, and black pepper. Mix until well combined.

Mix the Batter

In a non-stick skillet, heat olive oil over medium heat.

Heat the Oil

Scoop 1/4 cup of the batter and form into a patty. Place it in the skillet. Repeat with remaining batter, cooking in batches. Cook each fritter for about 3-4 minutes on each side until golden brown.

Cook the Fritters

Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with spicy herbed romesco, corn relish, pickled mustard, and a sprinkle of tomato powder.

Drain and Serve

Zucchini

zucchini & corn fritter

Recipe information

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