So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming.

I’ve been bad, I’ve been very very very bad. Not only have I completely ignored my blog for over a month, but I haven’t been working on my photography either. I think it comes hand in hand, the better my pictures are, the more I want to show them off. The worse the picture, the less likely I am to blog. We all eat with our eyes as well as our mouths, I’m jaded enough to know that no matter how delicious my recipes may be, if the picture doesn’t look good, the chances someone will try it..or even revisit my blog are slim. So I guess along with simple easy tasty recipes, and suck-y pictures, I shall win you over with my bubbly personality. YAY!

One morning, I wake up to this text:

Sister: oooh sister, can you please make something for my work potluck on friday. PLEASE!!!
Me: What do you want?
Sister: Anything, just make it taste yummy and I signed up for a side dish, so maybe vegetarian.
Me: omg.. I guess corn fritters?
Sister: that sounds yummy, thank you! Just buy all the stuff, and I’ll pay you back, I’ll come over thurs to help.
Me: you better come over to help!
Sister: I will, have food ready also, I’ll be hungry.

 

My sister and I are very close, and I’m pretty easy-going and will indulge her many requests, as long as I have the time which according to her, I have too much of course. If she needs a dish to take to a party, potluck, work related function, I’m the one she turns to. I don’t mind, it gives me a chance to experiment with some new recipes with almost instant feedback. I’ve made shrimp & corn fritters before, an easy summer dinner dish that’s light and reheat very well. I tweaked my recipe a bit to make an all vegetarian fritter with zucchini (because I found some nice ones at the market), corn (canned because who can get fresh this time of year?) and some light fresh herb flavors. Another challenge I came upon was figuring out how to keep the subtle umami flavor to my fritters I’m used to having with shrimps. The answer came in the form of powdered vegetable bouillon for that deep rich flavor and you can find some great vegetarian or vegan brands at Whole Foods or a well stocked supermarket.

I quadrupled this recipe to make enough fritters for my family, my sister’s family and her work place!

INGREDIENTS:
2 16oz canned Whole Kernel Corn, drained (no salt added variety preferred)
1 large (or 2 smaller) Zucchini, shredded
3 Scallions, diced (green tops only)
1/3 cup Cilantro, finely minced
1 tsp Sugar
2 tsp Corn Starch
2 tbsp Rice Flour (can substitute with regular flour)
2 tbsp Coconut Milk
1 tsp Red Curry Paste
1 egg, lightly beaten
1 1/2 tsp Vegetable Bouillon Powder
1 tsp Black Pepper
salt to taste
vegetable oil for frying.

METHOD:
1. 1 hour before cooking, shred zucchini (using a box grater), toss with a pinch of salt and place in a colander to allow excess moisture to leach away. Squeeze excess moisture from zucchini (there will be a lot!) and add to a large bowl

2. In a mini food processor, add 1 can corn and pulse grind to a coarse texture (about 5-6 pulses), if you over grind, the mixture can be runny, just add a bit more rice flour/corn starch. Transfer mixture to bowl with zucchini.

3. Add the rest of the whole kernels, green onions, cilantro, vegetable bouillon and black pepper.

4. In a separate small bowl, add egg, red curry paste, coconut milk, sugar and pinches of salt. Beat until well mixed and add to corn mixture. Mix gently.

5. Add corn starch and rice flour and mix gently until flour is incorporated. If mixture is still a bit wet, add more rice flour.

6. Place oil on pan, about 1-2 tbsp (per batch) and set on a medium flame.

7. Using 2 spoons (I use regular dinner spoons), scoop 1 tbsp mixture, (using the 2nd spoon to gently push the mixture off the first spoon) and place on the pan, spreading mixture gently into a 1 1/2 inch round fritter, add another 1/2 tbsp mixture on top. Should fit 4-5 fritters per pan, depending on how big you make them.

8. Pan fry gently for 2-3 minute per side until golden brown. Place on a wire rack to cool. Add another tbsp of oil to the pan for the next batch.

9. Serve hot with (or without) a dipping sauce ( I used a Cilantro Lime Aioli)

10. Wait for your sister to call and tell you how much her co-workers loved it! Hehehe!

COOKING NOTES:
1. You must squeeze out the extra water from the zucchini or else the fritters will be too soggy and never get crispy
2. If your batter starts to become very runny while sitting, add more rice flour and stir in gently
3. You can use different herbs and proteins for this batter, it’s very forgiving and hard to mess up.

I love this fritter most during the summer months when the corn is super sweet and fresh (omit the extra sugar), you can tell I’m a summer baby since most of my upcoming recipes are really reminiscent of the summer hot months that I miss so dearly now!

On a completely unrelated topic, I was watching VH1’s Top 100 of the 90s, or something like that and I caught it at the very moment Duncan Sheik was features. I love LOVE LOVE this song, had it on infinite repeats on one of my many mixed tapes (recorded from the radio baby!) and just wanted a moment of nostalgia by looking up the video on youtube! Damn he was sexy!

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