Corn, Zucchini and Chickpea Fritters

Our first dinner in the empty nest.

We dropped our youngest off at college, which to our delight is a mere two hours drive north along the lovely Taconic Parkway. To say the campus is bucolic is an understatement, with the Catskill mountains on the horizon, and a lovely little town just a short ride away.  This was a happy day for us all, the culmination of an amazing summer for the entire family. She’s launched and we’re so happy for her. (And can’t wait to come back up to visit on parent’s weekend…)

After settling her in, we explore the area, following dead end roads like fingers that end at the Hudson River. We stop at an amazing little farm stand, where we find fresh corn and heirloom tomatoes.

A little further down the road, the guy who owns the pastry store is selling huge zucchini from his garden at a little table out front of his shop. Of course we have to buy one.

At home later that evening, we find a recipe to combine our farm finds, and eat delicious vegetable fritters al fresco on one of the warmer days of this unseasonably cool summer, sitting on the terrace at the table which until now was too small for a family dinner. Now with just the two of us, it’s just the right size.

We share a beer and talk about the future.  Yes we miss the kids, but then we think of each of them – one settling in at her new college, the other launching a theater career (and a play opening!) in our hometown -and we are just so happy for them that we would not have it any other way.

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CORN, CHICKPEA AND ZUCCHINI FRITTERS

This is my own modification of a recipe from The Wednesday Chef, who herself modified a recipe from Taste.com/Au. Feel free to change up the herbs you use. Makes 12 fritters. If that’s too many fritters for one meal, the leftovers heat up nicely for lunch the following day. My mother in law Irene, who made these a few days after we did, instead froze the extra batter to make another day.

• 1 15-oz can of chickpeas, drained & rinsed
• 1/2 cup milk
• 2 eggs
• 3/4 cup flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1 large zucchini, grate
• 2 large ears of corn kernels (about 2 cups)
• 2 tablespoons chopped fresh mint leaves
• 3 scallions, thinly sliced
• Zest of one lemon
• Canola Oil
• Plain sheep’s yogurt and hot sauce for serving

Process chickpeas until roughly chopped.

Whisk milk and eggs in a measuring cup. Mix flour, baking powder and salt in a bowl. Gradually add milk mixture to flour, whisking until smooth. Stir in chickpeas, zucchini, corn, mint, scallions and lemon zest.

Heat a shallow layer of canola oil in a large skillet over moderately high heat. Add 1/4 cup mixture to pan. Spread slightly with a spatula. Repeat to make 3 more fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate and cover or keep warm in a 200 degree oven. Repeat with remaining mixture to make 12 fritters. Serve with freshly sliced heirloom tomatoes, a dollop of sheep’s milk yogurt and a splash of hot sauce.