3Hatch chiles (or other mildly spicy chili pepper)
1cupshredded sharp cheddar cheese
pinch of fresh ground pepper, and additional salt, if necessary
1large eggbeaten lightly
1/2cupbrown rice flour(or regular flour)
optional for serving: sour cream,Greek yogurt, pickled Hatch chiles
Shred zucchini in a food processor fitted with a shredding blade. Toss with salt and place in a colander for about 15 minutes to allow zucchini to release some water. Squeeze dry and place zucchini in a large mixing bowl.
Preheat the oven to 400 degrees, and line one or two baking sheets with parchment paper or a Silpat baking mat
While the zucchini is draining, grill the corn and Hatch (or other) chiles. When both are charred, remove from the grill and let them cool.
Cut the corn from the cob, and add it to the mixing bowl with the zucchini. Peel the skin from the chiles, remove the seeds, and chop the chiles. Add them to the bowl.
Add scallions, cilantro, and cheese and stir to combine. Season with additional salt if necessary, and fresh ground pepper.
Mix in beaten egg, flour and baking powder and stir well combine.
Form batter into 3-inch wide by 1/4-inch tall patties and lay out on a baking sheet lined with parchment paper or a Silpat baking mat. Bake for about 10 minutes or until light golden brown on the bottom. Flip zucchini fritters over and bake for another 10-12 minutes on the other side.