Zucchini Fritters
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Zucchini Fritters

1. Shredded zucchini - 2 cups
2. Shredded yellow squash - 1 cup
3. Shredded carrots - 1 cup
4. Salt - ½ teaspoon
5. Corn muffin mix - 1 cup
6. Baking powder - 1 teaspoon
7. Sweet paprika - ½ teaspoon
8. Eggs, lightly beaten - 2 large
9. Vegetable oil, or more as needed - 2 tablespoons

How to cook deliciously - Zucchini Fritters

1. Stage

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.

2. Stage

Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.

3. Stage

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.