|2/3 cup||stone-ground whole yellow cornmeal|
|1/3 cup||all-purpose flour|
|1 teaspoon||baking soda|
|1/2 teaspoon||dried thyme|
|1/8 teaspoon||cayenne pepper|
|6 tablespoons||nonfat milk|
|1||medium zucchini, shredded|
|1/2 cup||fresh or frozen thawed corn kernels|
|2 tablespoons||canola oil|
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Whisk together the cornmeal, flour, baking soda, thyme, cayenne pepper and salt in a small bowl. Whisk together the egg and milk in a large bowl. Stir in the cornmeal mixture, zucchini and corn until just blended.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Drop the batter by 1/4 cupfuls into the skillet to make 6 fritters and cook until browned, 2–3 minutes on each side. Transfer the fritters to the baking sheet. Repeat with the remaining oil and batter to make a total of 12 fritters. Transfer the remaining fritters to the baking sheet and bake until the fritters are heated through and slightly puffed, about 8 minutes.
|Serving Size||2 fritters|
|Sat Fat||1 g|
|Trans Fat||0 g|