- Preheat a deep fryer to 350˚F. Preheat the oven to 200˚F. Set a baking rack over a baking sheet. Beat the egg and buttermilk in a medium bowl until well blended.
- In a second bowl, combine flour, baking powder, salt and cayenne. Stir in the zucchini, corn and cilantro (or green onion).
- Add the flour mixture into the egg mixture and mix to create a thick batter. Working in batches, carefully drop heaping tablespoonfuls of the batter into the oil. Deep-fry until golden, 3 to 4 minutes. Using a slotted spoon, transfer the cooked fritters to the baking rack and keep warm in the oven until all the fritters are cooked.
- When all are cooked, arrange the fritters on a platter and serve with a bowl of the salsa alongside.
When the kernels are removed with a sharp knife, 1 medium cob of corn should yield the amount required for this recipe. BC made SalsaMan salsa is available in our Deli Department.