Zucchini Corn Fritters have a wonderful crunch on the outside, and all the goodness of fresh zucchini on the inside.
Today I am sharing one of my favorite veggie recipes. The weather is warming and I look forward to all of the fresh summer produce. If you garden, you know how you can often find yourself with an over-abundance of zucchini. This is a great way to put it to use.
If you are trying to hide the veggies from the kids, you can peel the zucchini before putting it in here. Just saying ;)
Scoop the fritter batter into the skillet by about 1/3-1/2 cups. I use a muffin scoop to do this.
Let the fritters cook until they are golden on the bottom, and then turn them over to cook the other side.
When they are nice and brown, place them on a platter that is lined with paper towels,, and repeat with the rest of the batter. I set the platter in the oven (set to “warm”) so they stay warm while I cook the rest.
Serve the fritters topped with some sour cream, spritzed with lemon juice, or with some curry mayo (my favorite….get that recipe HERE)