Zucchini and Corn Fritters With Herb Sour Cream Recipe

Ingredients

• 1 cup sour cream or Greek yogurt (8 ounces)
• 1/2 teaspoon lemon zest (about half a lemon)
• 3 tablespoons minced fresh basil leaves
• 2 tablespoons minced fresh chives
• 1 anchovy fillet, finely minced (optional; omit to keep the dish vegetarian)
• Kosher salt and freshly ground black pepper
• 2 pounds (900g; about 4 medium) zucchini or other summer squash, ends trimmed
• 1 medium yellow onion (10 ounces/280g), peeled
• 1 1/2 teaspoons kosher salt, divided
• 2 ears corn, kernels cut from cob (about 1 cup; 8 ounces/225g)
• 2 large eggs, lightly beaten
• 1 large garlic clove, grated or minced
• 1/4 teaspoon freshly ground black pepper
• 1 cup all-purpose flour (4 1/4 ounces/120g)
• 1 teaspoon baking powder
• 1 cup (4 ounces/115g) shredded Gruyère or cheddar cheese
• Olive oil or vegetable oil, for frying

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