Aug 072014
 

Does anyone else find that when you’re super busy you are the most productive, and when you have plenty of free time your lazy alterego comes out? I know it’s counterintuitive, but that’s how I’ve been feeling these past few weeks. By “not busy”, I mean I ONLY have a full time job and am not in any classes. The concept of going home after work is pretty foreign to me, but with all this freedom to do anything I want, I’ve found that what I really want to do is nothing at all. I have plenty of time to clean, but yet there’s a pile of clothes growing in the corner of my closet that my neat-freak fiance can’t see. Plenty of time to pick up a good book, but yet I’m watching marathons of Chopped and Say Yes to the Dress (yes, the bridezilla is growing stronger). So that’s why my posting has been a little sparce this summer, but don’t worry I’ll be making a comeback soon. And I have to say these summer corn and zucchini fritters are a pretty good way to start.
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Good corn is one of the best parts of summer. These corn “fritters” (and I use quotes because they are far from fried) are the perfect combo of sweet, spicy, herbal, crunchy, and tender. They can be served as an appetizer with a little avocado or crema on top, or over a salad, or just straight out of the pan because you can’t wait to pop a few. Good news is they are also super easy to make and start to finish only take about 30 minutes. Hooray for lazy summer Marissa having more time to watch bad TV!
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Nutritional Highlights: Corn sometimes gets a bad reputation. If you’ve read any of Michael Pollen’s books, you were probably surprised to learn that almost everything we eat is somehow made of corn–our farm animals are fed it and almost all our processed foods and drinks are made out of it. But yet we don’t eat nearly enough of the really great kind…fresh corn right off the cob. Although some carb averse people see this as a scary starchy food (which it is to some extent), it’s a healthy carbohydrate that provides a good amount of fiber which benefits the GI tract and helps control blood sugar spikes. It also has several antioxidant phytochemicals, which help reduce inflammation and help protect us from many chronic diseases. This recipe highlights this ingredient in both a healthy and craveable way. While typical fritters are deep fried, these are crisped up in a skillet with a little bit of olive oil spray. They also have added veggies and herbs such as shredded zucchini, scallions, and cilantro which add to it’s nutrients. They can easily be made gluten free by choosing a GF flour. This is a healthy summer app or side that will please both your overachieving and lazy sides.
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Sweet Corn & Zucchini “Fritters”
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What’s in it:
2 cups fresh corn cut from the kernels (about 2-3 kernels)
1 zucchini, shredded
2 green onions/scallions
1/4 cup cilantro, chopped
optional: 1/2 – 1 jalapeno, seeded and finely chopped
1 garlic clove, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup cornmeal
1/4 cup flour of choice (whole wheat or gluten free types encouraged)
2 eggs (1 whole egg and 1 white only)
Juice from one lime plus 1/4 teaspoon zest
Olive oil or canola oil spray, for frying
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How to make it:
1. Shred the zucchini and put it in the center of a few layers of paper towel. Squeeze gently to remove some of the liquid and set aside.
2. Combine the first 8 ingredients (through the pepper) in a large bowl. Add the cornmeal, flour, beaten eggs, and lime juice/zest and stir gently until just combined.
3. Heat a cast iron skillet (or a non-stick skillet) over medium/high heat. Spray the pan with oil and add the corn mixture (about 2-3 tablespoons per fritter). Using a spoon, flatten the fritters a bit so it’s about 1/4 inch thick. Cook for about 3 minutes until the bottom is golden brown. Spray the uncooked side of the fritter with a little oil, flip, and cook for another 3 minutes.
4. Set the cooked fritters aside and cook the remaining batter in as many batches as you need.
5. Enjoy these amazing little summer un-fritters in any way you like!
– topped with a slice of avocado and extra cilantro or pico de gallo
– drizzled with lime crema (light sour cream or greek yogurt mixed with lime juice and zest)
– in a salad with your favorite summer veggies
– or straight out of the pan because they’re so good!!
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