Curried Zucchini Corn Fritters
These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.
- Serves: 4 persons
- 3cups shredded zucchini
- 2ears fresh corn, kernels cut from cob
- ¼cup finely chopped onion
- ¼cup all-purpose flour
- 1teaspoon curry powder
- 1large egg, beaten
- salt and ground black pepper to taste
- ¾cup olive oil for frying, or as needed
Step 1Squeeze 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.
Step 2Heat 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.