EATING
Zucchini-corn fritters
Zucchini-corn fritters
Ingredients
| 2/3 cup | stone-ground whole yellow cornmeal |
| 1/3 cup | all-purpose flour |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | dried thyme |
| 1/8 teaspoon | cayenne pepper |
| 1/8 teaspoon | salt |
| 1 | large egg |
| 6 tablespoons | nonfat milk |
| 1 | medium zucchini, shredded |
| 1/2 cup | fresh or frozen thawed corn kernels |
| 2 tablespoons | canola oil |
Directions
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Whisk together the cornmeal, flour, baking soda, thyme, cayenne pepper and salt in a small bowl. Whisk together the egg and milk in a large bowl. Stir in the cornmeal mixture, zucchini and corn until just blended.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Drop the batter by 1/4 cupfuls into the skillet to make 6 fritters and cook until browned, 2–3 minutes on each side. Transfer the fritters to the baking sheet. Repeat with the remaining oil and batter to make a total of 12 fritters. Transfer the remaining fritters to the baking sheet and bake until the fritters are heated through and slightly puffed, about 8 minutes.
6
Servings
10 MINUTES
Prep Time
20 MINUTES
Cook Time
Nutrition facts
| Serving Size | 2 fritters |
| Calories | 150 |
| Fat | 6 g |
| Sat Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 30 mg |
| Sodium | 290 mg |
| Carbohydrate | 20 g |
| Fiber | 2 g |
| Protein | 4 g |
