Endless and uncomplicated.


Photography by Matt Hocking

Photography by Matt Hocking

Each summer, as a child, we would pack up and head to Newport, Rhode Island for two weeks. We stayed in simple beach cottages with exposed framing, worn carpets and tiny kitchens fitted with a tag sale mishmash of plates, bowls and flatware. My babci, my Polish grandmother, and my cousin Tony, would join us for the first week.

On Friday night, before their Saturday bus ride home, we would head down to the docks and buy styrofoam cartons full of seafood – lobsters for the adults, and fish and chips for us kids, who thought lobster was gross. But, most anticipated of all, were the clam fritters. There was just enough sweet clam to flavor these dinner time donuts with oceany salt and add a pleasant chew.

Photography by Matt Hocking

Photography by Matt Hocking

I don’t know if it was a cool breeze that felt like the ocean, or a quiet night that reminded me of those two, endless and uncomplicated weeks spent at the beach, but a counter piled high with corn and zucchini inspired me to whisk together a quick light batter, heavy with corn and shredded zucchini. Our #testkitchen guest for the night, Hadley Malcom, from USA Today, said the batch made with a little curry powder tasted like a holiday. Heartily endorsed, that’s how the recipe stands.

Serve them just a little too hot, make sure they leave your fingers a little greasy, and, if possible, have a little sand on your feet.

Corn And Zucchini Fritters

Serves 8

Photography by Matt Hocking

Photography by Matt Hocking

Ingredients:

  • 1 medium zucchini, grated
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1 tbs basil
  • 2 cups flour
  • 3 tbs corn meal
  • 1 tsp baking powder
  • 1 tbs sugar
  • 1 tbs curry powder
  • 3 cups corn (with dry ingr.)
  • 1 serano chili, seeded and minced
  • Vegetable oil for frying

Directions:

  • Toss zucchini with a pinch of salt and drain in a strainer for 20 minutes. Then wrap zucchini in a tea towel and squeeze out remaining water.
  • In medium bowl whisk together eggs and milk. Add zucchini and basil and mix well, separating zucchini.
  • In a separate bowl, whisk together dry ingredients: flour, corn meal, baking powder, sugar, curry and a pinch of salt.
  • Add corn and serrano chile and toss to coat.
  • Stir together wet and dry ingredients. Your batter should have a consistency of thick pancake batter.
  • Heat 1” vegetable oil over medium-high heat. The oil is hot enough for frying when the end of a wooden utensil, or chopstick, sends up bubbles when dipped in the oil.
  • Add batter in 1 tbs drops to oil and fry, turning once. Drain on paper towels.

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