Crispy Zucchini-Corn Fritters with Soft Eggs & Hot Honey

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 green onions
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp hot honey
• 1/4 cup fresh basil leaves

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 pile should feel dry and fluffy.
2. 2Transfer the squeezed zucchini to a large bowl. Add the fresh corn kernels, flour, Parmesan, thinly sliced green onions, garlic powder, salt, and pepper. Crack in two of the eggs and mix with a fork until a thick, cohesive batter forms that holds when pressed.
3. 3Heat a 12-inch nonstick skillet over medium heat and add a thin film of olive oil. Scoop quarter-cup mounds of batter into the pan, flattening each gently into a 3-inch round with the back of the spoon.
4. 4Cook the fritters undisturbed for 3 to 4 minutes until the undersides are deep golden and crisp at the edges. Flip carefully and cook another 3 minutes until the second side is equally browned and the centers feel set. Transfer to a warm plate and repeat with remaining batter, adding oil as needed.
5. 5Wipe the skillet clean, lower heat to medium-low, and add a fresh drizzle of oil. Crack the remaining four eggs into the pan.
6. 6Cook the eggs slowly, stirring gently with a spatula every 20 seconds, until large soft curds form but the eggs still look slightly glossy and custardy, about 2 to 3 minutes total. Season lightly with salt.
7. 7Divide the fritters among four plates, top each serving with a portion of the soft-scrambled eggs, and drizzle generously with hot honey. Tear basil leaves over the top for a fresh finish.
8. 8Serve immediately while the fritters are still shatter-crisp and the honey is warm and sticky.