Stir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.
Tip the grated zucchini into a colander. Sprinkle with salt to pull out the excess water. Leave to drain while you make the batter.
Measure out 11/2 cups of the corn kernels. Reserve the rest. Tip into the vase of a high-speed blender and liquefy.
To the corn add the semolina flour, the eggs, the baking powder, and the smoked paprika. Blend at low speed. Add the milk as needed to bring the batter to the consistency of heavy cream. Scrape batter into a mixing bowl. Set aside.
Take the zucchini from the colander. Squeeze out as much of the excess moisture from them as you can. Spread the zucchini onto a double sheet of paper towel, and cover with 2 more. Wrap and roll then squeeze them some more. Unroll and set aside.
Stir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.
Make the fritters: Heat a heavy nonstick skillet over a medium high flame. Brush with a little butter or oil. When hot, spoon the batter with a serving spoon into the hot pan to the size you want - do not crowd the pan. Flip fritters with a spatula. Brown the other side. Move to a warm plate and repeat until the batter is used up. Serve immediately as a side to fish or chicken, or for breakfast topped with eggs.
Zucchini is full of water so don’t skip the draining step or your batter may get thin.
Try making these with frozen corn in the winter.
You can sub fine corn meal for semolina.
0 servings
2