As I've said before, it's that time of year...the time of year when there are lots of zucchini! And, I have a weakness for free food. I'm growing some yellow zucchini but do I say no when others want to give me some...yeah, not so much. Therefore, we are eating a lot of zucchini. Beyond chocolate cake, Dylan and I made fritters tonight that were inspired by this recipe. I had some leftover frozen corn so I thought I'd add it. All in all, pretty darn good. Dylan thought so too!
Zucchini and Corn Fritters
2-3 zucchini shredded, didn't measure but it was probably around 3-4 c.
2 tsp salt
2 tsp oregano
2 tsp dried dill
fresh ground pepper to taste
2 eggs, beaten
1/4 to 1/2 c frozen or fresh corn kernels
2/3 c gluten-free flour blend
For pan frying:
2 T olive oil
Shred the zucchini and put into a colander. Sprinkle salt on top and let set in the sink or over a bowl for approx. 10 min. After the 10 min. squeeze as much of the excess liquid out as possible. Combine with the remaining ingredients in a medium sized bowl. Drop by spoonfuls in a pan heated with the olive oil. Flatten slightly and cook approximately 2-3 minutes on each side until golden brown (I did ours on a nonstick electric griddle at around 300 degrees). Enjoy!
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