Zucchini Fritters

Ingredients

• Servings: 20
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins


• 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.
• combine corn muffin mix, baking powder, and paprika in a bowl. stir in vegetables and eggs until well mixed.
• 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. transfer fritters to a paper towel-lined plate to drain. cool slightly before serving.