Corn and Zucchini Fritters

Ingredients:

For the zucchini:

• 2 medium zucchinis, grated
• 1/2 tsp salt

For the corn-onion mixture:

• 2 ears of corn, kernels removed
• 1 clove of garlic, crushed
• Half a small onion, finely chopped
• 1 tbsp (15 g) butter

For the test:

• 1/2 cup corn flour
• 1/2 cup wheat flour
• 1/4 teaspoon of baking soda
• 3/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup kefir
• 1 large egg
• Vegetable oil, for frying

Preparation:

1. Sprinkle the zucchini with salt on all sides and let it sit for 10 minutes to release the liquid. Wrap the zucchini in a kitchen towel and pat dry.
2. Meanwhile, melt the butter in a large skillet and cook the onion and garlic over medium-high heat until softened, stirring occasionally, about 4 minutes.
   
   Add corn and cook, stirring occasionally, for 3 minutes. Let stand.
3. In a medium bowl, combine kefir and egg, stir in corn-onion mixture, then zucchini.
   
   In a separate bowl, mix corn flour, wheat flour, baking soda, salt and pepper.
   
   Add dry flour mixture to the first bowl and stir.
4. In a shallow nonstick frying pan, add 0.5 cm of vegetable oil and heat over medium heat. Fry the pancakes, dropping 1/4 cup of batter by the tablespoonful, until golden brown, 3-4 minutes per side. Transfer to paper towels to drain.
   
   Serve corn and zucchini fritters hot.