Zucchini Corn Fritters

Submitted by Kate S.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin (or more, to taste)
1/2 cup sugar (or less)
1/2 teaspoon salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

Directions:

1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

(Notes: I have used leftover corn instead of fresh every time, and we still love these. I have also fried them more like pancakes, and baked them in the oven - two separate makings - and both were good; you just have to check the inside periodically for done-ness. When fried, we have not enjoyed them as much as leftovers. Finally, these benefit from a LIGHT sprinkle of salt when they come off the griddle).