The perfect way to use up zucchini, tomatoes and corn -- all of which are in great abundance at our farmer's market lately. If you have someone else help chop, this comes together in no time. The sweet cool crunchiness of the corn contrasts beautifully with the crispy savory patties.
2 cups grated zucchini
1 small onion, minced
1/2 cup masa harina OR cornmeal
4 Tbsp hummus
1/2 tsp ancho chile powder
1/4 tsp cumin
pinch cayenne pepper
canola oil for frying
2 ears sweet corn, kernels cut off
2 small or 1 large heirloom tomato, diced
1/2 lime, juiced
sprinkle of salt
Mix the grated zucchini, minced onion, masa harina, hummus, chile powder, cumin and cayenne in a bowl. Mix with a spoon or your hands until the mixture can be easily formed into patties. (You may need to add more masa harina or hummus, depending on how moist your zucchini is.)
Heat a layer of oil over medium heat in the bottom of a cast iron pot. Take 1/4 cup of the zucchini mixture, flatten into a patty and slide into the oil. Cook for 2-3 minutes on each side, or until browned and crispy. Drain on paper towels.
Meanwhile, mix the corn kernels and diced tomato in a large bowl. Add lime juice and salt to taste.
Serve the patties hot, topped with the tomato-corn mixture.
