Golden Corn and Zucchini Fritters with Whipped Feta Cream and Warm Cherry Tomato Salad

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F and place a tray or baking dish inside to keep the fritters warm while you cook in batches.

2. 2

   Place the grated zucchini in a colander, toss it with 1/2 teaspoon salt, and let it rest for 10 minutes. Then squeeze it with your hands or a clean towel to remove as much liquid as possible.

3. 3

   In a large bowl, combine the drained zucchini, sweet corn, green onion, 1 grated garlic clove, the beaten eggs, all-purpose flour, baking powder, sweet paprika, cumin, half of the parsley, 1/4 teaspoon black pepper, and an extra pinch of salt if needed. Stir until you have a thick, even batter.

4. 4

   In a blender cup or food processor, add the feta cheese, Greek yogurt, 1 tablespoon lemon juice, the finely grated zest of half the lemon, and 1 tablespoon olive oil. Blend until thick and smooth. Set aside.

5. 5

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the sliced garlic and cook for 20 seconds without letting it brown too much. Add the cherry tomatoes, the remaining lemon juice, the honey if using, a pinch of salt, and a little black pepper. Sauté for 3 to 4 minutes until the tomatoes soften slightly but still hold their shape. Turn off the heat and stir in the remaining parsley.

6. 6

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Drop portions of the batter, about 2 tablespoons per fritter, and gently flatten them. Cook for 3 to 4 minutes per side until golden and cooked through.

7. 7

   Transfer the cooked fritters to the warm tray in the oven at 120 °C / 250 °F. Repeat with the remaining oil and the rest of the batter until finished.

8. 8

   Serve the fritters hot with a layer or dollops of whipped feta cream on top or on the side, and finish with the warm cherry tomato salad. Add a little more lemon zest if you want a fresher finish.