1 lb. of Red Dog Farm zucchini
4 ears of Red Dog Farm corn (cut from the cob)
1 yellow or sweet onion, medium
1 clove of garlic, minced
1 ½ tsp. salt
¼ tsp. pepper
½ tsp. smoked paprika
1 cup of flour
1 tsp. baking powder
1 cup of shredded cheese (sharp cheddar or a hard alpine style)
High-heat oil for frying
Sour cream and fresh lime (optional).
Coarsely grate the zucchini and onion, lay the mix in a colander and toss with 1 tsp. of salt. After ten minutes gently press out as much liquid is possible (you may want to use a clean towel here). Transfer the drier mixture into a large bowl. Add the corn (removed from the cob), minced garlic, ½ tsp. of salt, the pepper and the smoked paprika. In a separate bowl, beat the two eggs, then add to the vegetables with the flour, baking powder and the cheese of your choosing. Mix well until everything is evenly mixed and there are no dry flour pockets.
Heat a skillet to medium-high heat and add oil. Use a ¼ cup measure to drop full scoops of the mix into the pan and press them down to about ¼ inch thick. Cook until the bottom browns and flip, cooking again until the bottom browns. Repeat until no batter remains, keeping the finished fritters warm while waiting and the pan well oiled (be sure to scoop out anything that remains in the pan between batches to prevent bits of char in the fritters).
Serve warm and top with sour cream and fresh lime (optional).