Zucchini-Corn Fritters

Looking for a good side dish for your steak night?  This just may be the perfect pairing. And it's another way to use up that abundance of zucchini this summer.

2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp butter

1/2 small onion, finely chopped

1 garlic clove, minced

2 ears corn, kernels cut off 

1/2 cup cornmeal

1/2 cup all-purpose flour

1/4 tsp baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil to fry

Toss the zucchini with 1/2 tsp salt in a medium bowl; let stand 10 minutes.  Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.  Add the corn and cook, stirring occasionally, until tender crisp, about 3 minutes.  Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.  Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.  Add the cornmeal mixture and stir until just combined.  

Wipe out the skillet the corn-onion mixture was cooked in.  Pour in about 1/8 inch of vegetable oil and place over medium heat.  Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.  Cook until the fritters are golden brown, 3 o- 4 minutes per side.  Drain on paper towels and sprinkle with salt.  

Serve warm and enjoy.