Zucchini Corn Fritters

By Elizabeth Fleming, Holcomb Farm CSA member and coordinator of the CT Farm-to-School Program, a project of the CT Department of Agriculture working to help school cafeterias source and serve locally grown food.  For more information contact Elizabeth at (860) 296-9325 or efleming@hartfordfood.org


2 eggs                                                              2 cups shredded zucchini

3/4 tsp salt                                                           (about 2 medium)

1-cup corn (cut from about 2 ears of corn)        pepper to taste

1/2 cup chopped scallions, onion, or leeks         1 cup grated extra sharp cheddar cheese

1/2 cup flour                                                     oil for frying


Combine all ingredients, fry in oil on both sides until golden and crispy.