Corn and Zucchini Fritters

1. 1

   In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.

2. 2

   Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.

3. 3

   Add the salt, pepper, and sparkling water and mix all together.

4. 4

   The mixture should be airy and light, but not wet; do not overmix.

5. 5

   In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.

6. 6

   Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).

7. 7

   Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through.

8. 8

   Stand back and watch out for splattering oil for the first minute or two.

9. 9

   With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.

* Per serving · 4 servings · Values may vary.

No additional tips available.