2 ears corn
1 small onion, diced small
3 scallions, white and green parts, thinly sliced
1/4 cup cilantro, minced
3/4 cup flour
A few good grinds of black pepper
Canola, grape seed or other neutral oil, for pan-frying
Sour cream or Greek yogurt, for serving
SHRED zucchini on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded zucchini in a colander in the sink or over a bowl and sprinkle with the salt. Toss to combine. Let drain while you prepare the rest of the ingredients.
CRACK the eggs into a large bowl and scramble lightly. Cut the kernels from the corn cobs and add the kernels to the bowl along with the diced onion, sliced scallions, chopped cilantro, flour and pepper.
PICK up the shredded zucchini in small handfuls and squeeze out and discard as much liquid as possible. Add the zucchini to the bowl. Mix well to combine.
POUR oil into a large frying pan to a depth of about 1/4-inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the zucchini mixture into the pan to form disc-shaped fritters. Cook in batches without crowding, until golden brown on the underside, about 2 minutes. Flip and cook until golden brown on the second side.
REMOVE to paper towels to drain. Add a bit more oil between batches if necessary.
SERVE with a dollop of sour cream or Greek yogurt.
Zucchini Ribbons with Goat Cheese, Lemon and Pine Nuts Recipe
2 zucchini, shaved into thin strips using a vegetable peeler, mandoline or cheese slicer
Juice of half a lemon, plus zest
2 tablespoons red pepper flakes
1/2 cup pine nuts
2 ounces plain goat cheese, crumbled
PREPARE a large bowl of ice water. Place zucchini strips into a pot of boiling water for about 30-45 seconds. Using a slotted spoon, remove the zucchini strips and place in the ice water to stop the
TOSS the zucchini with olive oil and lemon juice in a large mixing bowl. Season with salt and red pepper flakes. Add pine nuts, lemon zest and goat cheese. Toss mixture and serve.
1 cup of enchilada sauce
1 teaspoon olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
Kosher salt and fresh ground pepper
1 1/2 cups grated Mexican blend cheese
4 large flour tortillas
HEAT oven to 400 degrees.
SPRAY a baking dish with nonstick spray. Add enchilada sauce to the bottom of the baking dish. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 to 5 additional minutes. Remove from heat.
ADD one-fourth zucchini mixture and 1/4 cup cheese to each tortilla and roll up. Place stuffed tortillas in pan, seem side down. Top with remaining cheese.
ADD additional enchilada sauce on top, if desired.
BAKE for about 20 minutes until the cheese is melted. Sprinkle green onions and cilantro and serve.
Chocolate Zucchini Cupcakes with Cream Cheese Frosting
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup apple sauce
1/2 cups vegetable oil
3 cups grated zucchini, seeded and partially peeled
HEAT oven to 350 degrees. Line the muffin tin with liners or spray with baking spray.
MIX together flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon in a large mixing bowl. Add eggs, vanilla, apple sauce and oil to the dry ingredients and mix well.
GENTLY fold in the grated zucchini until it's even distributed throughout the batter. Spoon batter into individual muffin wells to about 2/3 full.
BAKE for 30-33 minutes or until a toothpick inserted into the center of a cupcake comes out cleanly. Allow to cool completely before frosting.
Cream Cheese Frosting
12 ounces light cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
COMBINE all ingredients in a stand mixer's bowl and beat on low speed until all the sugar has been incorporated. Or use a hand mixer. Increase speed to medium-high and beat frosting until it has a light consistency.
SPREAD on cupcakes.