Zucchini-Corn Fritters
Zucchini-Corn Fritters might be a good recipe to expand your side dish repertoire. This recipe serves 4 and costs 93 cents per serving. One serving contains 263 calories, 9g of protein, and 8g of fat. This recipe from Dinners Dishes and Desserts requires zucchini, black pepper, garlic, and olive oil. 1861 person were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Zucchini-Corn Fritters, Zucchini-Corn Fritters, and Zucchini and Corn Fritters for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
¼ tsp baking soda
¼ tsp black pepper
¾ cup buttermilk
canola oil for frying
½ cup cornmeal
2 ears corn, kernels removed (about 1 cup)
1 egg
½ cup flour
1 clove garlic, grated
2 tsp olive oil
½ cup onion, finely chopped
½ tsp salt
1 large zucchini, shredded and squeezed to remove liquid (about 2 cups packed, after the liquid is removed)
Equipment:
frying pan
measuring cup
bowl
paper towels
Cooking instruction summary:
Heat olive oil in a skillet over medium-high heat. Add the onions and garlic, saute for 3 minutes or until the onions are starting to soften. Add the corn, and cook for an additional 3-4 minutes.In a large bowl mix together cornmeal, flour, baking soda, salt and pepper. In a 1 cup measuring cup mix together buttermilk and the egg until well combined. Add sauteed veggies, zucchini, and the buttermilk mixture to the cornmeal. Mix until everything is combined.Wipe your skillet clean. Pour in enough canola oil to just coat the bottom of the pan. Once hot, scoop about ¼ cup of the fritter batter into the pan. I fit 4 in my pan. Let cook for 3-4 minutes per side. Remove from pan and place on a paper towel lined plate. Immediately sprinkle with salt.Continue cooking the fritters. You may need to add more oil as needed.
Step by step:
1. Heat olive oil in a skillet over medium-high heat.
2. Add the onions and garlic, saute for 3 minutes or until the onions are starting to soften.
3. Add the corn, and cook for an additional 3-4 minutes.In a large bowl mix together cornmeal, flour, baking soda, salt and pepper. In a 1 cup measuring cup mix together buttermilk and the egg until well combined.
4. Add sauteed veggies, zucchini, and the buttermilk mixture to the cornmeal.
5. Mix until everything is combined.Wipe your skillet clean.
6. Pour in enough canola oil to just coat the bottom of the pan. Once hot, scoop about ¼ cup of the fritter batter into the pan. I fit 4 in my pan.
7. Let cook for 3-4 minutes per side.
8. Remove from pan and place on a paper towel lined plate. Immediately sprinkle with salt.Continue cooking the fritters. You may need to add more oil as needed.
Nutrition Information:
covered percent of daily need
