Crispy Zucchini-Corn Fritters with Fried Eggs & Hot Honey

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 2 medium zucchini
• 1 cup fresh corn kernels
• 6 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 3/4 cup shredded sharp cheddar
• 3 scallions
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp baking powder
• 1/3 cup neutral oil for frying
• 3 tbsp hot honey
• 2 tbsp fresh chives

Instructions

1. 1Trim the zucchini and grate it on the large holes of a box grater into a clean kitchen towel. Squeeze firmly over the sink until most liquid is removed; the shreds should feel dry and fluffy.
2. 2Transfer the squeezed zucchini to a large mixing bowl. Add the fresh corn kernels, flour, cornmeal, shredded cheddar, thinly sliced scallions, garlic powder, salt, pepper, baking powder, and two of the eggs. Stir until a thick, cohesive batter forms with no dry pockets.
3. 3Heat a large 12-inch nonstick skillet over medium heat and add enough oil to coat the bottom in a thin shimmering layer, about 2 minutes.
4. 4Scoop heaping 1/4-cup portions of batter into the hot oil, gently flattening each into a 3-inch round with the back of a spoon. Cook 3 to 4 minutes per side until deep golden and crisp at the edges; the centers should feel set when pressed.
5. 5Transfer fritters to a wire rack set over a sheet pan and keep warm in a 200°F oven while you finish the batch, adding a splash more oil if the pan looks dry.
6. 6Wipe the skillet clean, reduce heat to medium-low, and crack the remaining eggs into the pan. Cook sunny-side up or over-easy 2 to 3 minutes until whites are set and yolks still jammy.
7. 7Plate two fritters per person, top each stack with a fried egg, and drizzle generously with hot honey so it pools into the crisp ridges.
8. 8Scatter snipped chives over the top and serve immediately while the fritters are still shatter-crisp and the honey is warm and glossy.