Zucchini Corn Fritters - cooking recipe

Ingredients

2 medium zucchini, coarsely shredded
kosher salt
1 tablespoon unsalted butter (can use olive oil)
1/2 small onion, finely chopped
1 garlic clove, finely chopped
2 ears corn, kernels cut off (can use 1 cup frozen)
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
fresh ground pepper
3/4 cup buttermilk
1 large egg
vegetable oil, for frying
1/2 teaspoon crushed red pepper flakes (optional)

Preparation

Toss the zucchini with 1/2 teaspoon salt in a 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 crisp-tender, about 3 minutes. Set aside.
Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl add crushed red chili peppers here if using. 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.
Heat about 1/8 inch vegetable oil in a large nonstick skillet 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 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.