Curried Zucchini Corn Fritters |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in. Ingredients:
3 cups shredded zucchini |
2 ears fresh corn, kernels cut from cob |
1/4 cup finely chopped onion |
1/4 cup all-purpose flour |
1 teaspoon curry powder |
1 large egg, beaten |
salt and ground black pepper to taste |
3/4 cup olive oil for frying, or as needed |
Directions:
1. Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
2. Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.
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