Zucchini, Corn and Carrot Fritters

Corn, Zucchini and Carrot fritters combine all the best summer flavors in a
single patty. Straight from the garden to your dinner table, this is a side dish
the whole family will love.

Servings: 4 servings

Author:

Course:

Side Dish Appetizer

Cuisine:

American

Keywords:

zucchini and carrot fritters zucchini and corn fritters zucchini fritters

Instructions

1 Spread the zucchini, carrots and corn between 2 layers of double stacked paper
towels. Press firmly to remove as much water as possible from the vegetables.
Repeat until most of the moisture is removed.
2 In a large bowl combine vegetables, garlic, cumin, crushed red pepper and salt &
pepper to taste.
3 Stir in flour and baking powder until all the vegetables are evenly coated. Stir
in eggs until well combined.
4 In a large skillet, heat olive oil over medium high heat.
5 Sprinkle a tiny bit of water into the pan to ensure the oil is hot before
cooking fritters. The oil should sizzle if its ready to go.
6 Using a 1/4 cup measuring cup, Spoon a few fritters into the pan being careful
not to crowd them. Cook for 2-3 minutes until the bottom begins to brown, then
flip and cook for 2-3 more until both sides are golden brown.
7 Drain on paper towels to absorb excess oil.
8 Serve.

Zucchini, Corn and Carrot Fritters

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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