These firm zucchini corn misuses are a simple method to add occasional veggies to your late spring feast. Flawless as a tidbit, side or bite.
Goodness, I am so prepared for summer plans! My preferred southern plans turn out during the mid year. Coleslaw, everything grill, fresh zucchini corn squanders…
Zucchini corn misuses are extraordinary to share at social affairs with loved ones. They are incredible as a sound tidbit, side or canapé!
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- 2 cups coarsely shredded zucchini (from 1 pound zucchini, or 2 medium zucchinis)
- 1/2 teaspoon coarse salt
- 1 cup sweet corn kernels
- 2 cloves garlic minced
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped basil
- 1 tablespoon ground flax seed
- 1 tablespoon water
- 1 tablespoon olive oil
Instructions :
- Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer.
- In a medium mixing bowl, stir together all ingredients EXCEPT olive oil, until a batter forms. Let rest for 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten.
- Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together.
- Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.
Source : bit.ly/38HoENU
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