Zucchini, Corn & Potato Fritters

This recipe just uses a little egg and flour to hold together the vegetables for frying.

Finely mince onion to make 3 T.

Grate 2 zucchini and 2 medium or 3 small potatoes.  Place in a colander with the onions and sprinkle with 1/2 t. salt.  Let sit for 5 minutes, then squeeze out as much of the water as possible.  Season with black pepper.

Shuck corn and cut the kernels off 1-2 Cobs to make 1 C. 

Remove basil leaves from the stems to make 1/2 C. loosely packed.  Chop the leaves finely.

Combine the zucchini and potatoes with the basil and corn.

In a small bowl, beat 1 egg.  Add it to the vegetables along with 2 T. flour.  Add additional salt and pepper.  Stir until just combined.
Fry in a non-stick pan with 1 T. of olive oil.  Use a large spoon or ice cream scoop to drop the batter onto the pan.  Cook the fritters 2-3 at a time on medium heat. If the heat is too high, the outsides will burn before the inside is cooked.  It should take at least 3 minutes on each side.
Serve with diced fresh tomatoes and grated Jack cheese.

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