Make enough of these and it is a total meal, or use as an appetizer or side dish, either way, you are going to love these intense vegetable fritters.

I’m having a fritter moment.  It seems like a magical way of getting pounds of vegetables eaten up in record time, just when it is all at the peak of freshness, and who doesn’t love that?  I had to call these garden fritters, due to the tangle of grated zucchini, the wilted swiss chard, the crunchy pop of corn kernels fresh off the cob ….  Now just add to that a bunch of herbs, some garlic and a bit of cheese.  In today’s version I used feta and a bit of cumin.

If you make fritters just a few times you will quickly realize you don’t really need a recipe, but here is my general guideline:

• 4 cups of vegetables
• 1 clove of garlic (completely variable depending on your garlic love)
• 1 egg
• 1/2 cup flour
• 1/2 tsp baking powder
• salt, pepper and seasonings to taste

Now – once you’ve got  this far, just use your imagination with seasonings, and/or any cheese you decide to add.  Cheese certainly isn’t necessary, just adds another level of tasty goodness.

These fritters have grated zucchini, lightly wilted swiss chard, corn kernels cut off a fresh cob, and herbs of parsley and chives.  One garlic clove and a bit of cumin with some feta cheese crumbled in created an intensely mouthwatering fritter.

A cast iron frying pan works best but any non stick pan will work well.  Lightly coat with oil, and on medium heat drop in dollops of the mixture.  Fry until golden brown and cooked through, about 3-4 min per side.

HEAD’S UP – these delicious little kernels of corn will actually pop and sizzle like crazy in the oil – be prepared for the splatter.

I served these with a dip resembling tsatsiki:

• 1/2 cup mayonnaise
• 1 garlic clove
• 1/3 cup grated cucumber
• 1 tsp basil
• 1 tsp dill weed
• 1 tsp lemon juice
• salt & pepper to taste