Literally: grating zucchini offers great (ha!) texture, but be sure to squeeze out as much liquid as you can before adding it to the corn. That way your batter won’t be too runny. And be sure to taste the chile before adding it so you can control the amount of heat you add to the dish. Cook, relax and enjoy!
What you need:
1 small zucchini
2 ears corn
8 oz green beans
1 red chile
few sprigs fresh mint
few sprigs fresh cilantro
freshly ground black pepper
¼ cup all-purpose flour
rimmed baking sheet
large non-stick skillet
Preheat oven to 450°F. Grate zucchini on the large holes of a box grater directly onto a clean kitchen towel. Ring out zucchini, squeezing as much liquid out as possible. Place in a large bowl. Shuck corn and cut kernels from cobs. Place kernels in bowl with zucchini.
Add ¼ cup flour, 1 large egg, and 1 teaspoon salt to corn and zucchini; season with pepper. Mix well to combine and set aside while you prepare the sauce and green beans.
Roast green beans
Trim stem ends from green beans. Toss with 1 tablespoon oil and season with salt and pepper. Place on a rimmed baking sheet and roast, shaking pan halfway through, until blistered and tender, 10–12 minutes.
Trim roots and tips from scallions and thinly slice. Thinly slice red chile. Pick mint and cilantro leaves from stems and chop. Combine all in a bowl and add zest of 1 lime. Halve both limes and squeeze into bowl. Stir in 3 tablespoons oil; season with salt and pepper.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high. Working in 2 batches, add batter in heaping spoonfuls and cook, turning once, until golden brown on both sides, about 6 minutes. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining batter.
Serve fritters with green beans and herb salsa spooned over the top. Enjoy!