Zucchini Fritters
Description
This zucchini fritters recipe yields yummy pan-fried zucchini, yellow squash, and carrot cakes that are crisp on the outside and tender in the middle.
Ingredients
•
2 cups shredded zucchini
•
1 cup shredded yellow squash
•
1 cup shredded carrots
•
1/2 teaspoon salt
•
1 cup corn muffin mix
•
1 teaspoon baking powder
•
1/2 teaspoon sweet paprika
•
2 large eggs, lightly beaten
•
2 tablespoons vegetable oil, or more as needed
Directions
1
Combine zucchini, yellow squash, carrots, and salt in a colander; drain for 15 minutes. Wrap squash-carrot mixture in a clean kitchen towel; squeeze out as much moisture as possible. Transfer mixture to a bowl; set aside.
2
Combine corn muffin mix, baking powder, and paprika in a large bowl; stir in squash-carrot mixture and eggs until batter is well combined.
3
Heat oil in a large skillet over medium heat. Drop tablespoonfuls of batter into skillet, flattening slightly with the back of a spoon; cook until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter.