Corn and Zucchini Fritters

Instructions

• 1Using the coarse side of a box grater, grate zucchini into a medium bowl. Add ½ teaspoon salt and stir to combine. Allow to stand for at least 20 minutes. Meanwhile, continue to the next step.
• 2In a medium bowl, combine the flour, cornstarch, baking powder and remaining ¼ teaspoon salt. In a small liquid measuring cup, whisk the egg, then add the milk and whisk to combine.
• 3Using a cheesecloth set over a sieve in a large bowl, add zucchini and squeeze out excess liquid. Add to the corn and stir to combine.
• 4Add the wet ingredients to the vegetables and mix thoroughly. Add the dry mixture and cheese and stir until incorporated.
• 5Insert the wire rack into position 6. Set the oven to Bake, Convection, 390°F, for 18 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 6Using a standard 12-cup non-stick muffin pan, place 1 teaspoon oil into each hole.
• 7Divide the fritter mixture evenly among the muffin holes.
  Tip: Each fritter should be approximately a heaped tablespoon.
• 8Once preheated, place the pan in the oven and bake for 18 minutes. When the Rotate Remind signals, turn the pan and continue cooking.
• 9The fritters are cooked when a skewer inserted into the center comes out clean. If not, bake them a little longer.
• 10Stand the fritters in the pan for 3 minutes, then transfer to a paper towel-lined plate.
• 11Serve the fritters warm or cool with your favorite dipping sauce.