Baked Zucchini Corn Fritters & Tomato Salad

Sonya Terjanian

Gretchen S

subheading: For fritters:

1 pound zucchini (about 2 medium zucchini), trimmed and shredded

1 teaspoon kosher salt

2 ears of corn, shucked, kernels sliced off cobs

1 ounce Parmesan cheese, grated

3 tablespoons almond flour

1 scallion, thinly sliced

1 tablespoon chopped basil

2 eggs, lightly beaten

¼ teaspoon black pepper

Non-stick cooking spray

subheading: For tomato salad:

1 tablespoon olive oil

1 teaspoon white wine vinegar

¼ teaspoon salt

¼ teaspoon black pepper

1 pint assorted red and yellow cherry tomatoes, halved

2 handfuls baby arugula

1 scallion, thinly sliced

1 tablespoon chives

Directions at copymethat.com

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