
Fresh summer veggies are the stars of this meatless main.
INGREDIENTS
- 1 1/2 lb. zucchini (about 4 medium)
- kosher salt
- Freshly ground black pepper
- 1 c. fresh corn kernels (from 1 ear)
- Zest of 1 lemon
- 4 scallions, finely chopped
- 1 large egg, beaten
- 1/2 c. flour
- 1/2 tsp. baking powder
- 3 tbsp. extra-virgin olive oil
- 1 lb. small tomatoes, cut into wedges
- 2 c. baby arugula
DIRECTIONS
1. Grate the zucchini on the large holes of a box grater and transfer to a bowl. Toss with 1⁄2 teaspoon salt and let sit for 10 minutes. Squeeze out as much moisture as possible, then transfer back to the bowl.
2. Add corn, lemon zest, half the scallions, and 1⁄4 teaspoon each salt and pepper and toss to combine. Add egg and mix to combine. In a small bowl, combine the flour and baking powder. Add to the zucchini mixture and mix to combine.
3. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Drop 4 spoonfuls of the zucchini mixture (about a scant 1⁄3 cup each) into the skillet, then use the back of the spoon to gently spread out. Cook until golden brown, 2 to 3 minutes per side; transfer to a rack.
4. Add 1 tablespoon oil to the skillet and repeat with the remaining zucchini mixture.
5. In a large bowl, toss the tomatoes with remaining tablespoon oil and 1⁄4 teaspoon each salt and pepper. Toss with the arugula and remaining scallions.
WD TEST KITCHEN TRICK
Squeezing the water from the zucchini keeps the fritters crispy. To get out the most moisture, transfer the grated zucchini to a clean kitchen towel, then bring together all of the edges to create a sack and squeeze tightly over the sink.
PER SERVING 380 CAL, 13 G FAT (2 G SAT FAT), 47 MG CHOL, 574 MG SOD, 8 G PRO, 30 G CAR, 5 G FIBER