Corn and Zucchini Fritters

I love these fritters. I even eat left-overs cold from the refrigerator. Delicious!

Corn and Zucchini Fritters

2 cups zucchini-grated

½ teaspoon salt

2 eggs, beaten

fresh corn cut from two ears of corn

2 tablespoons grated onion

black pepper to taste

1/8 cup flour

¼ cup matzo meal or dry bread crumbs

1/8 cup corn meal

1 finely chopped jalepeno (optional) - remove seeds for less heat

chopped chives, cilantro and sour cream

Shred and drain zucchini, in a mesh colander, over a bowl.

Beat eggs in a large bowl. Add the salt, corn, onion, black pepper and dry ingredients.

Squeeze zucchini to remove any liquid left in it. Add zucchini and mix.

Heat oil to medium heat at about 1/8 to 1/4 inch deep in a skillet. Drop large spoonfuls of mixture in pan. Cook on one side until golden brown then flip to brown other side. It will take two batches to fry all. Don't fry at too high of heat because the corn can pop and the grease splatters. I've learned this from experience. Ouch! Makes about 9-12 fritters depending on how big I make them.

Drain on paper towel. Serve with sour cream, chopped chives and cilantro.