These delicious little fritters are a great way to use up endofsummer zucchini and corn Delicious with raita or plain yogurt with a little chopped mint mixed in
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
