Zucchini Corn Fritters
Ingredients
-
3
cups
packed shredded zucchini
-
1
cup
corn kernels
-
2
large
eggs
-
1
tablespoon
light mayonnaise
-
1
tablespoon
chopped fresh parsley
-
1
tablespoon
chopped fresh chives
-
1
tablespoon
chopped fresh basil
-
½
teaspoon
salt
-
½
teaspoon
garlic powder
-
¼
teaspoon
black pepper
-
¼
teaspoon
dried dill weed
-
½
cup
all-purpose flour
-
3
ounces
shredded 2% Milk Mozzarella Cheese
-
1
ounce
Parmesan cheese, finely shredded
-
2
tablespoons
olive oil
Instructions
- Drain the shredded zucchini in a colander and squeeze out excess liquid using paper towels.
- In a mixing bowl, combine the drained zucchini with corn, eggs, mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, mozzarella, and parmesan. Mix well.
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Spoon ¼ cup of the mixture into the pan, flattening each portion into a patty. Cook in batches, ensuring not to overcrowd the pan.
- Cook each fritter for 3-4 minutes on one side until golden, then flip and cook for another 3-4 minutes until cooked through.
- Transfer the cooked fritters to a serving plate and repeat with the remaining mixture, adding the second tablespoon of oil as needed.
- Serve warm.
Nutrition Facts (estimated)
Servings
14 fritters
Calories
85
Total fat
5g
Total carbohydrates
7g
Total protein
4g
Sodium
54mg
Cholesterol
0mg
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