Ingredients

Directions

2 small summer squash, peeled
Kosher salt
1 sweet corn cob
2 packed cups Nature’s Greens Turnip Greens
1 tablespoon fresh mint leaves
1/2 cup cornmeal
3/4 seasoned panko breadcrumbs
2 eggs
1/4 cup milk of choice
1/2 teaspoon baking soda
1/4 cup parmesan cheese
Juice of half a lemon and zest
Freshly ground black pepper
Vegetable oil, for frying

Place a clean kitchen towel inside a large bowl. Grate the squash directly into the towel. Sprinkle with a little salt and let sit 5 minutes. Wrap the squash in the towel and squeeze out as much liquid as you can. Add the drained squash back to the bowl.
Fill a second large bowl with ice water. Bring a large pot of water to a boil. Add the corn cob and turnip greens and cook 3 minutes until the greens are bright in color. Remove the greens and corn with a slotted spoon and plunge both into the ice water to cool. Squeeze the liquid from the greens in the same manner as the squash. Slice the corn kernels off the cob directly onto a cutting board.
Place the drained greens on the cutting board alongside the corn and mint. Coarsely chop everything together and add to the bowl with the squash.
To this, add the cornmeal, breadcrumbs, eggs, milk, baking soda, parmesan, lemon zest and juice of half a lemon, ½ teaspoon salt and ¼ teaspoon pepper. Mix with clean hands. If it feels too wet, add a bit more breadcrumb. If too dry, add more lemon juice. A patty should be sticky yet hold together in your hands.
Heat about ¼ cup oil in a non-stick skillet over medium heat. Using a 1/3 measuring cup, scoop the batter into your hands and flatten into a patty. Lower heat to medium low. Cook in batches, about 5 minutes per side, until fritters are golden brown and crispy. Drain fritters on a paper towel lined plate. Sprinkle with flaky sea salt, if desired. Serve hot with spicy mayo or your favorite dipping sauce.