Categories: Sides

Ingredients

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp cayenne pepper
• 1 egg, lightly beaten
• 1/2 cup milk, plus more if needed
• 2 tbsp. butter, melted
• 1 cup coarsely shredded zucchini
• 3/4 cup fresh sweet corn kernels
• 1/2 cup finely shredded cheddar cheese
• 1 Fresno pepper, seeded and finely chopped
• 2 to 3 tbsp. vegetable oil
• 3/4 cup sour cream
• 2 green onions, chopped
• 1/2 tsp lime zest
• 1 tbsp. lime juice

Directions

1. Mix together flour, baking powder, 1/2 tsp salt, and the cayenne in a large bowl. Whisk together egg, 1/2 cup milk, and the butter in a small bowl. Whisk egg mixture into flour mixture. Stir in zucchini, corn, cheese and Fresno pepper.

2. Heat 1 tbsp. oil in a 12-inch cast-iron skillet over medium heat. Working in batches of 6 or 7, drop 1-tbsp portions of batter in skillet; flatten slightly. Cook until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined baking sheet. Sprinkle with additional salt. Cook remaining batches, adding oil as needed.

3. Stir together sour cream, green onions, lime zest and lime juice in a small bowl. Stir in a little milk to thin sauce, if needed. Serve with fritters.

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