Zucchini Corn Fritters with Lump Crab

A taste of summer in one bite

Create new food memories by marrying the laid back flavors of zucchini with summer-sweet corn fresh off the cob by making them into fritters topped with lump crabmeat. Yes, crab meat!!

Zucchini is one of my favorite vegetables to eat in Summer because of its flexibility. From a simple sauté to a flavor packed bread, zucchini can be used in any dish or meal throughout the day. 

Growing up in Maryland where blue crabs are plentiful, you can eat as many as you’d ever want during those long Summer months. Maryland lump crab meat has a distinctive salty yet sweet flavor profile that makes it a perfect pairing with zucchini corn fritters. 

At an intimate brunch or dinner party, these fritters are the perfect food to share with friends and family with a sparkling glass of bubbly.

Yield: 14-16 fritters

Author: Foodie On The Fly

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Zucchini Corn Fritters with Lump Crab

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Zucchini and Corn Mixture

• 2 medium zucchini
• ½ cup onion
• 1 pinch salt
• 1 ear of corn or 1 cup of frozen corn, defrosted and drained
• ½ cup grated mozzarella
• ⅓ cup grated parmesan
• 1 egg
• ⅓ cup all purpose flour
• 1 tsp baking powder
• 1 pinch pepper
• olive oil for frying

Lump Crab Mixture

• 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
• 1/3 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/2 tbsp of Old Bay or crab seasoning
• 1 tsp of black pepper
• 1 tsp of smoked paprika
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 tbsp of fresh chopped dill and scallions for garnish

Instructions

1. Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
2. If using fresh corn, peel and remove the kernels from the cob. If using frozen/can make sure it is defrosted and well drained.
3. Coarsely grate the mozzarella and parmesan
4. Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so ingredients are evenly distributed, without breaking up the zucchini too much.
5. Heat a thin layer of olive oil in a medium skillet/frying pan over a medium heat  Put spoonful's of the mixture into the skillet and press them down with a spatula to gently flatten.
6. Cook three minutes per side, until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, while you cook further batches. 
7. In a medium bowl, combine crab, mayo, Dijon mustard, lemon juice, seasonings and mix together. Taste for seasoning and adjust if needed and mix. Spoon about 1  1/2   tablespoon of the crab  mixture on to cooled fritters. Serve topped with freshly chopped dill and scallions. 

Notes:

Lightly sprinkle Old Bay or crab seasoning over fritters before serving.

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