Zucchini and corn fritters by Millie Peartree
2 medium, grated
6 medium, on the cob (or 4 cups drained, canned or thawed, frozen corn)
2 medium, finely chopped (white and green parts)
2 Tbsp, finely chopped
2 large egg(s)
Pepper Jack cheese
1 oz, shredded (about 1/4 cup)
½ tsp, hot or sweet variety
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
- Using your hands or a clean tea towel over a bowl or sink, squeeze as much liquid out of zucchini as possible. Place zucchini in a large bowl and add remaining ingredients. Mix until well-combined.
- Using a 1/4-cup measure, scoop small mounds of fritter mixture onto prepared pans, a few inches apart (6 fritters per pan). Gently form each mound into a circle with your hands.
- Bake fritters until set and edges are slightly golden, about 20 minutes. Remove pans from oven and carefully flip fritters. Return pans to oven and bake 10 more minutes.
- Serving size: 1 fritter