Corn, Zucchini and Carrot fritters combine all the best summer flavors in a single patty. Straight from the garden to your dinner table, this is a side dish the whole family will love.
Appetizer, Side Dish
zucchini and carrot fritters, zucchini and corn fritters, zucchini fritters
1cupcorn kernelscut off the cob
1tspcrushed red pepper
salt and pepper
1/2cupall purpose flour
Spread the zucchini, carrots and corn between 2 layers of double stacked paper towels. Press firmly to remove as much water as possible from the vegetables. Repeat until most of the moisture is removed.
In a large bowl combine vegetables, garlic, cumin, crushed red pepper and salt & pepper to taste.
Stir in flour and baking powder until all the vegetables are evenly coated. Stir in eggs until well combined.
In a large skillet, heat olive oil over medium high heat.
Sprinkle a tiny bit of water into the pan to ensure the oil is hot before cooking fritters. The oil should sizzle if its ready to go.
Using a 1/4 cup measuring cup, Spoon a few fritters into the pan being careful not to crowd them. Cook for 2-3 minutes until the bottom begins to brown, then flip and cook for 2-3 more until both sides are golden brown.
Drain on paper towels to absorb excess oil.
Zucchini, Corn and Carrot Fritters
Amount Per Serving (1 g)
Calories 244Calories from Fat 126
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.