- 3 cups shredded zucchini
- 2 ears fresh corn, kernels cut from cob
- 1/4 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1 teaspoon curry powder
- 1 large egg, beaten
- salt and ground black pepper to taste
- 3/4 cup olive oil for frying, or as needed
- 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.
05/13/2018
recipepes.com
Curried Zucchini Corn Fritters, recipe
PT15M
PT1H
5
455 calories
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