Make the salsa first; refrigerate at least 1 hour.
1 small fresh zucchini, seeded, small dice
2 fresh plum tomatoes, small dice
1 small fresh jalapeño pepper, minced
1 small fresh green pepper, small dice
1 clove garlic, minced
1 lime, freshly squeezed juice
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Mix all ingredients, refrigerate.
CILANTRO LIME CRÈMA
1 cup sour cream
Fresh chopped cilantro, to taste
1 tablespoon fresh lime juice
Combine all ingredients, refrigerate.
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped cilantro
¼ cup small-diced red onion
1 large ear cooked corn kernels, removed from cob
2 cloves garlic, minced
2 cups fresh grated zucchini
1 egg, beaten
¾ cup milk
¾ cup flour
¼ cup cornmeal
1 teaspoon baking powder
1 tablespoon Joe’s Hot Stuff (Cajun seasoning)
Heat butter and oil in large fry pan.
Combine the rest of the ingredients.
Drops 2–3 full tablespoons together into hot pan; flatten lightly.
Continue around pan, leaving space between each fritter.
Cook about 2 minutes, turn over and cook until bottom is brown.
Drain on paper plates or toweling.
Keep warm while finishing balance of batter.
Serve with salsa and crèma.
Enjoy with a big pitcher of red or white sangria with fresh sliced fruit.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.