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.
Course
Appetizer, Side Dish
Cuisine
American
Keyword
zucchini and carrot fritters, zucchini and corn fritters, zucchini fritters
Prep Time15minutes
Cook Time6minutes
Total Time25minutes
Servings4servings
Calories244kcal
Ingredients
1 1/2cupszucchinigrated
1cupcarrotsgrated
1cupcorn kernelscut off the cob
1garlic cloveminced
1/4cuponiongrated
1tspcumin
1tspcrushed red pepper
salt and pepper
1/2cupall purpose flour
1tspbaking powder
2eggslightly beaten
3Tbspolive oil
Instructions
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.
Serve.
Nutrition Facts
Zucchini, Corn and Carrot Fritters
Amount Per Serving (1 g)
Calories 244Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 58mg2%
Carbohydrates 25g8%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.