Chef Renee Kelly of Harvest shares her recipe for Zucchini Fritters.
See more at http://www.jbftasteamerica.org/.
Zucchini Fritters
Serves 8-10
1 each Jalapeno, charred, and small dice
1 each Ear of corn roasted
4 ea zucchini, shredded, about 10 cups
1 Tbs kosher salt
3 Tbs garbanzo bean flour
3 Tbs corn starch or 1 Tbs arrowroot
2 ea eggs beaten
2 tsp. black pepper
1/2 tsp cayenne pepper
1 ea zest of lemon
1/4 C. chopped thyme and oregano
1 C. thinly sliced onion
Sprinkle the zucchini with the salt and allow to stand for 15 minutes
squeeze the moisture out of the zucchini with a cheese cloth
add the rest of the ingredients
mix well
patty and pan sear about 3" in diameter
Serve with salsa, creme fraiche, ricotta, hummus
