Summer Fritters

This fritter glorifies the best of summer produce. Think potato pancake on summer vacation. Corn and zucchini -- ever-abundant at the farmer's markets right now -- replace the bland starch in a reformed pancake that is dense, yet delicate. The corn contributes pockets of sweetness and crunch, the zucchini, a pulpy freshness. The brightness of the raw vegetable combo is complimented by lemon zest and fresh parsley, giving these fritters a unique vibrancy. Chopped chickpeas team up with eggs, milk and flour to provide structural integrity and allow the fritters to bind when they kiss the skillet. After a dance in hot oil, the fritters achieve a perfectly crisp crust that gives way to a pleasantly moist and spongy inside. Stack them high and enjoy with a dollop of Greek yogurt (plus a drizzle of honey if you're feeling especially decadent).


CORN & ZUCCHINI FRITTERS 
[Yield: 12 fritters]

Ingredients:

1 can chickpeas, drained and rinsed
1 large zucchini, grated
 1 1/2 cups fresh corn off the cob
3 Tbsp chopped fresh parsley
2 Tbsp lemon zest 
1/4 cup minced red onion
1/2 cup reduced-fat milk
2 egg whites
3/4 cup whole-wheat flour
sour cream, Greek yogurt, honey (optional accompaniments)

Directions:
1. Process chickpeas until roughly chopped.
2. Grate a large zucchini and allow it to drain, pressing out any excess liquid. Remove corn kernels from the cob (about 2 ears) and set aside with 1/4 cup minced red onion, lemon zest and fresh chopped parsley.
3. In a liquid measuring cup, whisk together milk and egg whites. Place flour in a medium bowl and gradually pour in milk mixture, whisking until smooth. Stir in chickpeas, zucchini, corn, parsley, zest and onion.
4. Heat oil in a large cast iron skillet over medium-high heat. Add 1/4 cup mixture to pan, spreading slightly with a spatula to create an even fritter. Repeat process, adding 3 more fritters to the pan. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate, covering to keep warm. Repeat with remaining mixture until the batter is used up, adding more oil to the pan between batches, if necessary.
5. Enjoy plain, or serve topped with sour cream or Greek yogurt and a drizzle of honey, if you prefer.