Crispy Zucchini-Corn Fritters with Hot Honey & Soft Eggs

Serves 4 · 15 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile it into a clean kitchen towel and squeeze firmly over the sink until most liquid is removed and the shreds feel dry.
2. 2In a large bowl combine the drained zucchini, corn kernels, two beaten eggs, flour, Parmesan, thinly sliced scallions, salt, pepper, garlic powder, and baking powder. Mix until a thick, cohesive batter forms; it should hold together when scooped.
3. 3Heat a thin layer of oil in a large nonstick skillet over medium heat until shimmering. Scoop heaping tablespoons of batter and gently flatten into 2½-inch fritters.
4. 4Cook in batches without crowding, 3 to 4 minutes per side, until deep golden and crisp on the edges. Transfer to a paper-towel-lined plate and keep warm.
5. 5Wipe the skillet if needed, add a light film of oil, and fry or soft-scramble the remaining four eggs to your preferred doneness over medium-low heat.
6. 6Arrange three fritters per plate, top each stack with a soft egg, and drizzle generously with hot honey. Finish with snipped chives and an extra crack of black pepper.
7. 7Serve immediately so the fritters stay crunchy against the runny yolk and sticky-sweet heat of the honey.