Summer Corn Fritters

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Shredded carrot and zucchini are stirred in for a kick of flavor and nutrient boost.

Yields 16 small corn fritters
1/3 cup shredded carrot
1/2 cup all-purpose baking mix (Bisquick)
1/4 cup cornmeal
1 tsp sugar
1/4 cup milk
1 large egg
3/4 cup cooked corn, canned okay
1/2 cup shredded zucchini
oil for frying
1. Microwave the shredded carrot 30 seconds to soften,then set aside.
2. In a medium bowl, combine the baking mix, cornmeal, and sugar. Stir in milk and egg and mix well.
3. Stir in corn, zucchini, and shredded carrot
4. In a skillet, heat 1/3 inch of oil to 375 degrees.
5. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes.
6. Drain on paper towels and serve warm

shawna laufer

Member since Sep 2007

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