Zucchini & Corn Fritters by Millie Peartree
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
To make these gluten-free, swap in tapioca flour for the all-purpose flour. Though the recipe calls for Pepper Jack cheese, feel free to swap in any cheese you’ve got on hand. Make sure to squeeze out as much liquid from the zucchini as possible or your fritters could be wet.
Ingredients
Uncooked zucchini
2 medium
Fresh yellow corn
6 medium
Uncooked scallion(s)
2 medium
Cilantro
2 Tbsp
All-purpose flour
0.5 cup(s)
Egg(s)
2 large egg(s)
Jarred minced garlic
1.5 tsp
Pepper Jack cheese
1 oz
Table salt
1 tsp
Black pepper
1 tsp
Chili powder
0.5 tsp
Paprika
0.5 tsp
Instructions
1
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2
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.
3
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.
4
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.
5
Serving size: 1 fritter
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