Summer Zucchini Corn Fritters

This is a petite recipe, but it uses up a lot of squash. I like to triple it, or make a number of small batches with different herbs!

·  2 medium zucchini, shredded small (about 5 cups)

·  2 tsp sea salt

·  ¼ cup gluten free flour

·  1 egg, beaten

·  ¼ tsp black pepper

·  ¼ cup of corn kernels- frozen ones from a bag: cook for a few minutes to soften first before putting in the batter, or use leftover corn cut off a previously cooked cob

·  ¼ tsp cayenne pepper, optional  (If your little one doesn't like spicy food, batches with chopped fresh cilantro, chopped fresh oregano, chopped fresh basil, chopped fresh rosemary or a bit of garlic salt are all great!)

·  Coconut oil or ghee or some kind of high-heat oil for cooking

Mix the first seven ingredients together, and then cook all ingredients in a hot cast-iron skillet by spooning the batter in, using as much of the last ingredient oil in the skillet as you do or don’t want. Place on paper towel afterward, eat not too long after. Top with sliced tomatoes, fresh herbs, sour cream, or just plain!