At this point, we’ve all been eating our fair share of fresh vegetables—salads, sandwiches, grilled kebabs, more salads—and it’s time to think up some new things to do with the end-of-summer produce. Horse and Hound Gastropub‘s herbed zucchini and corn fritters put a savory, buttery finish on the summer flavors, and don’t require too much time in the hot kitchen! The frying doesn’t compromise their light texture, and the yummy chive and garlic flavor mixes perfectly with the sweetness of the corn.
 With Horse and Hound’s recipe, frittering away vegetables is a good thing. |
Sauce them up any way you want (or not at all!); they’re very versatile. "We serve them with Luther’s house-made spicy mustard sauce as well as a house-made chili jelly sauce," says owner Brooke Fedora (Luther’s her husband). Other options? Make a quick pepper sauce by puréeing some roasted red peppers with sour cream, salt and a bit of lemon zest, or whip up a spicy garlic sauce with yogurt, salt and garlic that’s been pulverized with a mortar and pestle. This recipe makes a big batch; if you’re serving them at a party, you can make bite-sized versions, no forks required.
Horse and Hound’s Zucchini, Corn, and Herb Fritters
1/2 cup vegetable oil
1 1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. baking powder
1/4 cup milk
2 large eggs
1 1/2 tsp. butter, melted
1 1/2 tsp. habanero sauce
4 Tbs. grainy mustard
1 1/2 tsp. garlic, chopped
3/4 cup zucchini, grated
1/2 cup fresh corn
1/4 cup parsley, chopped
1/2 cup chives, chopped
Heat oil in a large pan to 350°. Combine flour, salt, pepper and baking powder in a mixing bowl. In a separate bowl, combine milk, eggs, butter, habanero sauce, mustard, garlic, zucchini, corn, parsley and chives; mix well. Add wet ingredients to the dry ingredients and mix with a fork. Do not over mix. Drop batter in heaping teaspoons into hot oil, frying for about three to five minutes or until golden brown. Yields 18 fritters.
