Sweet Corn and Zucchini Fritters

cover of the KIWI Fall 2022 issue

Ingredients


Makes 14 servings

2 cups frozen corn

2 eggs

1 carrot, grated

1 zucchini, grated

¼ cup thinly sliced green onion, plus more for garnish

½ cup all-purpose or spelt flour

¼ teaspoon salt

2 Tablespoons grapeseed oil

These pretty little guys are a great main event for a lunch box but can also be a dinner side or be tucked between a roll as sliders.

Directions

1. In a medium bowl, whisk together the eggs and corn. Stir in the carrot, zucchini, and green onions. Add the flour and salt and mix well.

2. Heat the oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the skillet. Press down on the batter to form a pancake. Cook until the bottom is golden and crisp, 3 to 5 minutes. Flip and cook on the other side.

3. Drain the fritters on paper towels. Serve with sour cream and a sprinkle of green onions. Fritters will keep for 3 or 4 days in the fridge and up to 3 months in the freezer.

Per Serving:


Calories: 148

Carbohydrates: 19.5 g

Protein: 5.2 g

Fiber: 2.7 g

Active Time:

10 min

Total Time:

30 min