Directions:
- Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
- Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.92 Kcal (284 kJ) | ||
| Calories from fat | 27.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 5% | |
|---|---|---|---|
| Cholesterol | 25.93mg | 9% | |
| Sodium | 167.04mg | 7% | |
| Potassium | 202.3mg | 4% | |
| Total Carbs | 8.05g | 3% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.2 Kcal (470 kJ) | ||
| Calories from fat | 45.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 5% | |
|---|---|---|---|
| Cholesterol | 42.84mg | 9% | |
| Sodium | 275.93mg | 7% | |
| Potassium | 334.18mg | 4% | |
| Total Carbs | 13.31g | 3% | |
| Sugars | 1.32g | 3% | |
| Dietary Fiber | 1.14g | 3% | |
| Protein | 3.93g | 5% | |
| Vitamin C | 14.9mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 3% | |
| Calcium | 50.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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