August is the month of abundance for some of Green City Growers staff favorites, fruiting crops such as zucchini, corn, and tomatoes, before we start planting in the fall crops. This particular combination of zucchini-corn-tomato are the ingredients for one of our favorite summertime recipes, zucchini-corn fritters with tomato compote.
2 medium zucchini, shredded
2 ears corn, kernels cut off
1/2 cup panko breadcrumbs (use gluten-free panko for gluten-free option)
3/4 cup buttermilk
1 large egg (the best are from your own backyard hens!)
Finely chopped basil and/or mint
Salt and pepper
Olive or vegetable oil, for frying
Optional: 1 small onion, finely chopped cooked in butter until softened.
Toss the zucchini with 1/2 teaspoon salt in a colander; let drain 10 minutes. Pat dry with paper towel. Whisk the buttermilk and egg in a large bowl, then stir in the corn, zucchini and herbs (salt and pepper optional). Add the panko breadcrumbs and stir until just combined. Heat about 1/8 inch oil in a large nonstick skillet over medium heat. Working in batches, scoop 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Set on paper towel to drain off oil before serving.
2 cups cherry tomatoes (or any tomatoes)
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon hot pepper flakes
Combine all ingredients in a saucepan and bring to a light boil. Reduce to a simmer, stirring occasionally, until the sauce thickens to desired consistency.
Serve fritters topped with tomato compote, a dollop of sour cream or plain Greek yogurt, fresh chopped herbs, and salt & pepper.
Always looking for new recipes to utilize your harvest? There’s a full recipe section at the back of our book The Urban Bounty that includes many staff favorites!