Ingredients
4
4 servings
- •2 cups shredded zucchini
- •1 cup shredded yellow squash
- •1 cup shredded carrots
- •0.5 teaspoon salt
- •1 cup corn muffin mix
- •1 teaspoon baking powder
- •0.5 teaspoon sweet paprika
- •2 large eggs, lightly beaten
- •2 tablespoons vegetable oil, or more as needed
Instructions
- Toss together zucchini, squash, carrots, and 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 medium bowl.
- Combine corn muffin mix, baking powder, and paprika in a large bowl. Stir in vegetables and beaten eggs until well mixed.
- Heat 2 tablespoons oil in a large skillet over medium heat, tilting the skillet to spread oil evenly. Working in batches, drop tablespoonfuls of zucchini batter into 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. Repeat with remaining batter, adding more oil as needed.
Nutritional Facts
Per 4 servings
- Calories: 258
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 2g
- Protein: 7g
- Sugar: 6g
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