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1
Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes.
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2
Wrap the zucchini in a kitchen towel and squeeze dry.
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3
Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.
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4
Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.
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5
Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes.
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6
Set aside.
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7
Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
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8
Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.
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9
Add the cornmeal mixture and stir until just combined.
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10
Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat.
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11
Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.
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12
Cook until the fritters are golden brown, 3 to 4 minutes per side.
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13
Drain on paper towels and sprinkle with salt.
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14
Serve warm or at room temperature.
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15
(You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
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16
Photograph by Anna Williams
