Zucchini Fritters

Name: Zucchini Fritters
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 237 milliliters shredded carrots; 237 milliliters corn muffin mix; 2 larges eggs, lightly beaten; 1 teaspoons salt; 1 teaspoons sweet paprika; 2 Tbsps vegetable oil, or more as needed; 237 milliliters shredded yellow squash; 473 milliliters shredded zucchini

Zucchini Fritters is a dairy free side dish. This recipe serves 20. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 54 calories, 1g of protein, and 3g of fat. If you have salt, carrots, squash, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.

Ingredients you will need

Yellow Squash

Vegetable

Zucchini

Carrot

Salt

Wrap

Equipment you will use

Kitchen Towels

Colander

Bowl

Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.

Ingredients you will need

Corn Muffin Mix

Baking Powder

Vegetable

Paprika

Egg

Equipment you will use

Bowl

Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side.

Ingredients you will need

Cooking Oil