Ingredients:

  • 2 cups (225g) shredded zucchini
  • 1 ½ cups (225g) sweet corn
  • 3 scallions (45g), thinly sliced
  • ½ cup (50g) sharp cheddar cheese, shredded
  • ½ cup (65g) all-purpose flour
  • 1 large egg, beaten
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ¼ tsp (1g) garlic powder
  • 3 tbsp (42g) ghee or neutral oil

Instructions:

  1. Grate the zucchini into a bowl and toss with a pinch of salt. Let it sit for 5 minutes. Transfer the zucchini to a kitchen towel and squeeze firmly until no more liquid escapes.
  2. In a large bowl, whisk the egg, flour, baking powder, salt, pepper, and garlic powder until smooth. Stir in the squeezed zucchini, corn, scallions, and cheddar cheese until just combined.
  3. Heat ghee in the skillet over medium-high heat until it shimmers. Drop tablespoon-sized mounds of batter into the pan, flattening slightly with a spatula. Fry for 3-4 minutes per side until edges are mahogany-colored.
  4. Transfer fritters to a wire rack or paper-towel-lined plate to drain. Serve immediately.