Beer makes batters better, meat more tender, and sauces more flavorful.
Zucchini And Corn Fritters
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- #70230
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 small onion, grated
1 clove garlic, minced
2 cups grated zucchini
3/4 cup corn, cut from the cob (canned or frozen whole-kernel corn, drained well, may be substituted)
1/4 cup thinly sliced green onions
2 tablespoons minced parsley
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 dash ground black pepper (or to taste)
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
2 eggs, beaten
oil for frying, enough to come 2 inches up side of frying pan
directions
Mix together the onion, garlic, zucchini, corn, green onions and parsley in a bowl.
In another bowl, mix flour, baking powder, salt, pepper, basil, oregano and Parmesan cheese. Combine the dry ingredients with the vegetable mixture. Add the eggs, stirring only until just mixed.
Heat the oil until medium-hot. Drop rounded tablespoonfuls of batter into the oil. Flatten slightly with the back of a spoon. Fry until golden brown.
NOTE: For nice round fritters, use a small ice cream scoop to form them.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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