Curried Zucchini Corn Fritters: Crispy

Instructions:

1. Grate the zucchini into a bowl and toss with the 1/2 tsp of salt. Let it sit for 10 minutes.
2. Wrap the salted zucchini in a kitchen towel or cheesecloth and squeeze firmly over the sink until no more liquid drips out.
3. In a large bowl, combine the dried zucchini, sweet corn, and sliced scallions.
4. In a separate small bowl, whisk together the flour, baking powder, curry powder, cumin, paprika, salt, and pepper.
5. Stir in the beaten egg, melted ghee, and milk until a smooth paste forms.
6. Pour the binder over the vegetable mixture and fold gently until the vegetables are evenly coated.
7. Heat a thin layer of oil or ghee in a skillet over medium heat until it shimmers.
8. Scoop roughly 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.
9. Fry for 3–4 minutes per side until a deep mahogany-colored crust forms.
10. Transfer to a wire rack to maintain the shattering crust.