- Prep: 5 Minutes
- Cook: 15 Minutes
- Serves: 8
1 medium zucchini, shredded
1 tsp salt
1 ear of sweet corn, removed from the cob
1 cup flour
Salt the zucchini and set aside. Meanwhile remove the kernels from the ear of corn, a Bundt pan makes this easy and keeps most of the mess contained.
Squeeze the moisture from the zucchini, you should have about 1 cup of solids. Reserve the liquid. Add the eggs to the zucchini and corn with the reserved zucchini liquid. Preheat a cast iron or stainless skillet with a couple tablespoons of lard, tallow, or other high temperature cooking oil.
Combine the flour and baking powder, add to the wet mixture and stir until no dry pockets remain. Scoop 1/4 cup at a time into the prepared skillet and flatten to 1/2 inch patties. Fry until golden brown, then flip and cook the other side.
Serve immediately with a garlic aioli and lemon wedges or a splash of malt vinegar