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Zucchini-Corn Fritters

Zucchini-Corn Fritters

Ingredients

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
1/8 teaspoon salt
1 large egg
6 tablespoons  nonfat milk
1 medium zucchini, shredded
1/2 cup fresh or frozen thawed corn kernels
2 tablespoons  canola oil

Directions

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.

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6

Servings

10 MINUTES

Prep Time

20 MINUTES

Cook Time


Nutrition Facts

Serving Size 2 fritters
Calories 150
Fat 6 g
Sat Fat 1 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 290 mg
Carbohydrate 20 g
Fiber 2 g
Protein 4 g
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