Zucchini Fritters

MooShell 0

"Panfried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to "eating your vegetables."


6 servings yields 20 Fritters
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. 1. Toss the shredded zucchini, squash, and carrots with salt and let stand for 15 minutes to drain. Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Return to the bowl.
  2. 2. In a small bowl, stir together the corn muffin mix, baking powder and paprika. Add the veggies and egg and stir to mix well.
  3. 3. In a large frying pan over medium heat, warm 1 tablespoon of the oil, tilting the pan to spread it evenly over the bottom. Using a tablespoon, scoop up the batter and dollop into the pan, using the back of the spoon to flatten each portion into a cake. Cook, turning once, until golden bornw, 3-4 minutes total.
  4. 4. As they finish frying, transfer fritters to a plate lined with paper towels to drain and repeat to cook the remaining fritters. Let cool slightly before serving.
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