Zucchini Corn Fritters
Ingredients
The fritter mixture
-
2
cups
coarsely shredded zucchini
-
½
teaspoon
salt
-
1
cup
frozen sweet corn kernels
-
2
cloves
garlic
-
½
cup
all-purpose flour
-
½
teaspoon
paprika
-
⅛
teaspoon
fresh ground black pepper
-
1
tablespoon
fresh chopped basil
-
1
large
egg
For cooking
-
1-2
tablespoons
olive oil
-
sour cream or Greek yogurt
for topping
Instructions
- Layer shredded zucchini in a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture.
- Pat the zucchini to remove excess water.
- In a mixing bowl, combine all other ingredients except olive oil to form a wet batter.
- Let the batter rest for 5 minutes.
- Heat a skillet over medium heat and add olive oil to coat the bottom.
- Scoop portions of the batter into the skillet, flattening them with a spatula.
- Cook until browned on one side (about 2-3 minutes), then flip and cook until browned on the other side.
- Serve immediately with sour cream or Greek yogurt.
Nutrition Facts (estimated)
Servings
6 medium fritters
Calories
104
Total fat
4g
Total carbohydrates
15g
Total protein
4g
Sodium
258mg
Cholesterol
31mg
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