Makes 14 servings
2 cups frozen corn
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.
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.
Carbohydrates: 19.5 g
Protein: 5.2 g
Fiber: 2.7 g