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| Curried Zucchini Corn Fritters |
"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
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- 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.
- 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.
Notes :
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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