Crispy Zucchini-Corn Fritters with Soft Eggs & Hot Honey

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat
• 4g fiber

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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 garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp neutral oil
• 3 Tbsp hot honey
• 1/4 cup fresh basil leaves

Instructions

1. 1Grate the zucchini on the large holes of a box grater into a clean kitchen towel. Squeeze firmly over the sink until almost no liquid remains; transfer the dry shreds to a large mixing bowl.
2. 2Stir in the fresh corn kernels, four of the eggs, flour, Parmesan, thinly sliced scallions, garlic powder, salt, and pepper until a thick, cohesive batter forms. Let it rest five minutes so the flour hydrates.
3. 3Heat a large nonstick skillet or griddle over medium heat and add a thin film of oil. When the oil shimmers, drop generous quarter-cup scoops of batter, flattening each gently into a 3-inch round.
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 and cook another 3 minutes until cooked through and browned. Transfer to a warm plate and repeat with remaining batter, adding oil as needed.
5. 5Wipe the skillet clean, reduce heat to medium-low, and crack the remaining two eggs into the pan (or cook all remaining eggs in batches). Season lightly and cook sunny-side or over-easy until whites are set but yolks still runny, about 3 minutes.
6. 6Arrange two fritters per plate, top each stack with a soft egg, and drizzle generously with hot honey. Tear fresh basil over the top and finish with an extra crack of black pepper.
7. 7Serve immediately while the fritters are still shatter-crisp and the honey is warm and glossy. Offer extra hot honey at the table for heat lovers.