Corn Zucchini Breakfast Fritters

What you need

• 2 medium zucchini, grated
• 1 cup fresh or frozen corn kernels
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Vegetable oil for frying
• Fresh chives for garnish

The easy way

1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the drained zucchini, corn, flour, eggs, milk, baking powder, garlic powder, salt, and pepper.
3. Heat 1/4 inch of vegetable oil in a skillet over medium heat until shimmering.
4. Drop spoonfuls of the mixture into the oil, flattening slightly; cook for 3-4 minutes per side until golden brown and crisp.
5. Drain on paper towels and garnish with fresh chives before serving.
6. Store leftovers in an airtight container in the refrigerator and reheat in a skillet to restore crispness.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.