Ingredients50 m servings 141 cals
- Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
- Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 141 calories; 6.1 g fat; 19 g carbohydrates; 5.1 g protein; 46 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 5
Really good way to use the mountains of zucchini & corn from the garden. I added a jalapeno, a red hot cherry pepper and about a half cup of flour. I think next time I might add a bit of cayenn...
Very good and easy to make. I used garam masala instead of the curry powder. Good way to use up all those extra zucchinis.
Good recipe, but added about 1 cup of panko crumbs and omitted the curry for the kids. My daughter is the pickiest eater ever and loved this. My son is shoveling it in.
I had problems with these fritters staying together. Had to double the egg and flour to actually make something like a "batter", and even still they didn't stay together well and were nearly im...