Crispy Zucchini-Corn Fritters with Hot-Honey Eggs

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh corn kernels (from about 2 ears)
• 6 large eggs
• 1/2 cup all-purpose flour
• 3/4 cup shredded sharp cheddar
• 1/3 cup sliced green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp neutral oil (avocado or canola)
• 3 tbsp hot honey
• 2 tbsp chopped fresh chives or parsley

Instructions

1. 1Trim the zucchini and grate it on the large holes of a box grater into a clean kitchen towel. Twist and squeeze firmly over the sink until most of the liquid is pressed out; you want the shreds quite dry so the fritters crisp instead of steam.
2. 2In a large mixing bowl combine the drained zucchini, fresh corn kernels, shredded cheddar, sliced green onions, flour, garlic powder, smoked paprika, salt, and black pepper. Crack two of the eggs into the bowl and stir until a thick, cohesive batter forms that holds together when pressed.
3. 3Heat a large nonstick or cast-iron skillet over medium heat and add enough oil to lightly coat the bottom. When the oil shimmers, scoop heaping tablespoons of batter into the pan, gently flattening each into a roughly 3-inch round; leave space between them so they brown evenly.
4. 4Cook the fritters without moving them for 3 to 4 minutes until the undersides are deep golden and crisp at the edges. Flip carefully with a thin spatula and cook another 3 to 4 minutes until the second side is equally golden and the centers feel set. Transfer finished fritters to a wire rack or paper-towel-lined plate and keep warm; repeat with remaining batter, adding a touch more oil if the pan looks dry.
5. 5Wipe the skillet clean if needed, reduce heat to medium-low, and add a thin film of oil. Crack the remaining four eggs into the pan, season lightly with salt and pepper, and cook sunny-side up or over-easy for 2 to 3 minutes until the whites are fully set but the yolks are still runny.
6. 6While the eggs finish, warm the hot honey in a small microwave-safe cup for 10 to 15 seconds so it becomes pourable, or stir it briefly in a tiny saucepan over low heat.
7. 7To assemble, place two warm fritters on each plate, top with a fried egg, and drizzle generously with the hot honey so it pools into the yolk and fritter edges.
8. 8Scatter chopped chives or parsley over the top for a fresh finish. Serve immediately while the fritters are still shatter-crisp and the egg yolk can run into the hot-honey glaze.