Tasty and cheesy Corn and zucchini fritters recipe

Line a large bowl with cheesecloth, then grate the washed zucchini into the bowl. Sprinkle the zucchini with salt and gently massage it into the grated zucchini.

Allow standing for 10 to 15 minutes, squeezing out the liquids every 5 minutes.

Bring a large pot of water to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes. Then, remove it from the boiling water and place it into a bowl filled with cool water. Carefully cut away the kernels from the cob.

Preheat a medium-sized frying pan and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture until the corn is golden.

Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from the heat and let it cool.

In a large mixing bowl, combine the buttermilk and egg. Whisk until smooth. Then, add in the grated zucchini, cooled corn and shallot mixture and parmesan cheese. Season with dill, chives, salt and pepper. Mix everything together until uniform and well combined.

Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil and scoop the fritter batter and drop it into the hot oil. Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.

Remove the fritters from the heat and place them onto a wire rack to cool. Place some paper towels to absorb excess oil.

In a large mixing bowl, combine all the dipping sauce ingredients, squeeze in the juice of half the lemon and grate the garlic cloves. Whisk everything together, and the sauce is done.

Serve and enjoy!