Curried Zucchini Corn Fritters

Curried Zucchini Corn Fritters

4 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

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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 (4)

Rate This Recipe
Lani
2

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!

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.

ABaby
0

ABaby

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 impossible to keep together when turning. There's something "off" with the batter ingredients in this one...and btw, one should NEVER use olive oil to fry with!! Try coconut oil, goes nicely with the curry :)

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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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