Endless and uncomplicated.
Photograph by Matt Hocking
Tue, 16 Sep 2014 15:06:45 +0000
Each summer, when I was 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, savory donuts with oceany salt and add a pleasant chew.
Photograph 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
Sweet, fresh, crisp and piping hot - these corn and zucchini-filled, savory, summer vegetable “donuts” are made memorable with a pinch of curry powder. Are they an indulgence or eating your veggies? Who cares? They are a perfect small bite for a cookout or enjoy them as a meal with a large summer salad.
Photograph by Matt Hocking
Ingredients:
1 medium zucchini
2 tbs olive oil
3 cups of corn kernels cut from 4 ears
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
1 Serrano chili, seeded and minced
4 cups oil for frying (see tip below)
Photograph by Matt Hocking
Directions:
Prepare zucchini: Grate zucchini on the large holes of a box grater. Toss grated zucchini with a pinch of salt and let stand in a mesh strainer for 20 minutes to drain. Then wrap zucchini in a tea towel and squeeze out remaining water.
Prepare corn: Warm 2 tbs oil in a 12” skillet over medium heat. Add corn and cook until beginning to brown on edges, about 5-7 minutes. Reserve.
Combine wet ingredients: In a medium bowl whisk together eggs and milk. Add zucchini and basil and mix well, separating the clump of zucchini.
Combine dry ingredients: In a separate, large bowl, whisk together 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.
Cook fritters: Heat oil over medium-high heat in a 4 quart saucepan. The oil is hot enough for frying when the end of a wooden utensil, or chopstick, sends up bubbles when dipped in the oil. With a thermometer you are looking for 350F. Add batter in 2 tbs drops to oil and fry, turning once. Drain on paper towels. Sprinkle with salt while hot.
TIP: What kind of oil should you use for frying? You want something with a high smoke-point that can tolerate the heat. Corn and vegetable oil both work well, but my favorite, flavor wise, is olive oil. Good quality oils have a smoke point of more than 400F. Most deep frying happens around 350F.
