It’s getting to be that time of year where gardens are going crazy. Or if you don’t have a garden, corn, zucchini, and tomatoes are fairly inexpensive and extra tasty at the store. Here’s a great side dish or snack utilizing some of the produce in season right now.
Zucchini Corn Fritters (Makes about 18 fritters)
1 ½ cups packed shredded zucchini (no need to peel the zucchini)
½ cup corn kernels
1 green onion, diced
1-2 large eggs, lightly beaten
¼ cup grated parmesan cheese
⅓ cup bread crumbs
¼ teaspoon dried basil
¼ teaspoon garlic powder
1. Preheat the oven to 425. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Wring out excess water in zucchini, making sure it is really dry.
3. Combine zucchini and remaining ingredients in a bowl until combined. Add additional egg if mixture is too dry.
4. Drop by spoonfuls onto baking sheet. Lightly flatten into fritter shape. Bake 15-20 minutes or until golden and center is set.
Nutritional Information (Amount per fritter):
Protein: 1 g
Fat: 1 g
Saturated Fat: less than 1 g
Cholesterol: 12 mg
Carbohydrates: 3 g
Fiber: less than 1 g
Sodium: 45 mg
Recipe source: adapted from Mel’s Kitchen Cafe