Corn & Zucchini Fritters

From Martha Stewart Living
Makes about 1 dozen fritters
I wait all year for the corn, zucchini, and tomatoes to come in at the farm just so I can make this recipe! This is the taste of summer!

1 1/2 cups flour*
2 tsp baking powder*
coarse salt* and freshly ground pepper
2 tbsp melted butter
2 large eggs
1/2 cup + 2 tbsp milk
1 1/2 cups grated zucchini (about 8 oz)
2 cups fresh corn kernels (from 3 or 4 ears)

Garnish:
peeled and sliced avocado
fresh tomato slices
slices of raw cheddar cheese
bacon, cooked until crisp

1. To remove fresh corn kernels from the ear, first peel the corn and carefully remove the silk. Then cut one end of the ear of corn so that it is flat. Placing the flat end of the corn on your cutting board (or even better, a shallow bowl or pie dish to catch the kernels as they come off), slice the kernels off of the ear, several rows at a time until all the kernels are removed.
2. Whisk together the flour, baking powder, 2 tsp salt* and 1/4 tsp pepper in a large bowl. In a separate bowl, stir together the butter, eggs, and milk; add to the flour mixture. Stir until just combined. Add zucchini and corn, stir until well blended.
3. Lightly grease a griddle with oil or butter, like you would prepare it for making pancakes. Drop about 2 tbsp of batter into the skillet for each fritter, pressing gently with a spatula to flatten (should be the size of pancakes). Cook, turning once, until golden brown, about 2 minutes per side. Transfer onto paper towels to drain. Season with salt and pepper while still hot.
4. Serve fritters as a side dish on their own or as a sandwich, with avacado, bacon, tomato, and cheese in-between two slices.

*A word about ingredients: You can make this recipe Gluten-Free by substituting Pamela's All-Purpose Baking Mix for the flour, baking soda, and salt. I've served the gluten-free version to everyone I know, and they cannot tell the difference.