Moist and flavorful gluten free zucchini corn fritters perfect for a backyard barbecue or an every night dinner.
Line a plate with paper towels; set aside.
Add the zucchini to a large bowl. Sprinkle with 1/2 teaspoon salt; set aside for 10 minutes to allow the salt to extract the water from the zucchini.
While you’re waiting, melt the butter in a large nonstick skillet over medium-high heat. Watch careful as to not burn the butter.
Add the onion and saute until slightly tender, about 4 minutes. Add the garlic and saute an additional minute. Add the corn and saute minutes, stirring occasionally; set aside.
Squeeze out the water from the zucchini, either by hand and transferring it to another bowl or by adding it all to a clean kitchen towel and wringing out the water. Add to the onion-corn mixture and saute for 1 minute.
Using a whisk or fork, combine the cornmeal, flour blend, baking soda, 3/4 teaspoon salt, and pepper in a medium bowl; set aside.
Whisk together the buttermilk and egg in a large bowl. Add the corn-zucchini mixture and stir to combine. Add the dry mixture that you set aside and stir just until combined.
Preheat the same skillet over medium heat. Add oil and swirl around the pan.
Working in batches, scoop 1/4 cupfuls of batter onto the skillet and use the side or bottom of the measuring cup to distribute the batter to a nice round fritter. Fry until nicely browned, about 4 minutes per side.
Transfer to the paper towel-lined plate and season with salt, as desired. Serve warm. Cover and refrigerate leftovers. To reheat, place on a stainless steel cooling/baking rack over a baking sheet and bake until thoroughly heated in a preheated 350⁰F oven.
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