In addition to chasing around a now-crawling baby, we’ve done some cooking this summer.  My (very local) farmer did some corn-growing, and we combined our efforts to cook some corn from the yard.  Lots of it.

One of my favorite recipes for this summer’s corn bounty was for zucchini corn fritters.  When I was a kid, we went to my grandma’s house for a few weeks  in the summer.  There were always a ton of fresh veggies at her house–corn and peas and tomatoes and cucumbers, oh my!

My very favorite of all the food was her drop cornbread, thus named because you drop it into the pan and cook it in blobs of tastiness.  It’s crispy and delicious in a way that other cornbread will never be.  It’s really the only cornbread that I love.

For some reason, I don’t ever make that cornbread.  Maybe it’s because I didn’t have a recipe for it.  It was just this grandma thing that existed in my childhood.

Until now.  [Cue happy music.]

These zucchini corn fritters are A) delicious, B) simple, and C) healthier than your typical pan-fried bread due to the addition of fresh corn and zucchini.  The zucchini wasn’t super obvious when mixed with all of the other ingredients, but I felt slightly virtuous as I ate the tasty bread.  I knew it had an extra dose of veggies inside, even if it tasted almost just like my grandma’s cornbread.  Winning all around, right?

Go get yourself some zucchini corn fritter recipe goodness here: recipe!

Don’t forget to get some spicy ketchup to go with it.  Spicy ketchup is perfect with these.  And with sweet potato fries.  And lots of other things.  You’ll like it.