Zucchini Corn Fritters
Servings: 12 fritters
Ingredients
- 1 lb zucchini
- 2 teaspoon fresh lemon zest
- 1 teaspoon salt
- 2 Tb parsley
- 1 cloves garlic grated (optional)
- ½ teaspoon fresh ground black pepper
- ⅔ c whole kernel corn fresh or frozen
- 2 eggs whisked
- 1 c all-purpose flour
- oil for frying I use extra virgin olive oil
Optional Toppings:
- 1 lemon cut into wedges
- sour cream
- curry mayo see link in post
Instructions
- To begin, shred up the zucchini and toss it in a mixing bowl.
- Add in the fresh lemon zest, salt, pepper, parsley, garlic, and eggs. Stir this all together, so that everything is coated with the egg.
- Sprinkle the flour all over the mixture and then stir it all in. Mix until there are no lumps of flour.
- In a skillet, heat about a quarter cup or so of oil over medium heat. You want the bottom of the skillet to have a thin layer of oil. When the oil is nice and hot, but not smoking, scoop the mixture by ¼ cups at a time into the oil. Allow it to sit there and cook for 2-3 minutes, until it is golden on the bottom.
- Carefully turn the fritter over and cook it on the other side until golden, around 2-3 minutes again.
- Place the cooked fritters on a platter lined with paper towels and repeat with the remaining batter.
- Keep the fritters that are already cooked warm by setting your platter in a warm (not hot) oven while the others cook.
- Serve them with your favorite topping and Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/zucchini-corn-fritters/Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 1mg
