Curried Zucchini Corn Fritters

Curried Zucchini Corn Fritters

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
DCKatie
Recipe by  DCKatie

“These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

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Reviews (2)

Rate This Recipe
Donna Nugent
2

Donna Nugent

Very good and easy to make. I used garam masala instead of the curry powder. Good way to use up all those extra zucchinis.

Lani
1

Lani

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 cayenne to give it even a bit more kick. I had either too hot or too much oil. It was popping like crazy, so be careful!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 19 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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