I found this recipe when I was looking for a new way to use up zucchini.  Although I didn't get many zucchini from my garden this year, I wanted to try a new recipe, preferably something savory that was not a bread or muffin.  I made a savory zucchini muffin last year that ended up in the freezer and disguised as stuffing (trust me, they were not good!).

These fritters on the other hand did not end up in the freezer, there were none left, nor did they require a disguise.  Served with a fresh garden tomato salad, these made a great light summer meal.

Here is what you'll need:

• 2 medium zucchini
• sea salt
• 1 Tbsp unsalted butter
• 1/2 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ears corn, kernels cut off 
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• Freshly ground pepper
• 3/4 cup buttermilk
• 1 large egg
• Canola oil, for frying
• salt 

Shred zucchini on grater.  Set in strainer, salt and allow to drain for 10 minutes.  Squeeze remaining liquid from zucchini.

Meanwhile in a small fry pan over medium-high heat, melt butter and saute onion and garlic until softened, stirring occasionally.  Add corn and saute about 3-4 minutes, stirring occasionally.

In a mixing bowl, combine cornmeal, flour, baking soda and pepper.

In a separate large bowl, beat buttermilk and egg together.  Add corn mixture and zucchini and mix well.  Add dry ingredients and mix until just combined, being careful not to overmix.

Coat bottom of fry pan with canola oil and heat to medium-high heat.  Using 2 soup spoons, scoop batter and place in hot fry pan.  Cook 3-4 minutes until brown, flip and brown other side another 3 minutes.  Remove from fry pan and place on paper towel.  Salt immediately and allow to cool slightly before serving.

I was able to get 11 fritters using this method.

Source: Food Network Magazine via Food Network