Yield: 10-12 fritters
2 cups zucchini, shredded
1 cup corn kernels, cooked or canned
1/4 cup flour
1/4 cup shredded Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder
2-3 Tbsp olive oil
Optional for topping: plain Greek yogurt, fresh basil
- Mix together all ingredients except olive oil and toppings until fully incorporated.
- Heat olive oil in a large skillet over medium heat. Place 1/4 cup sized scoops into the oil about 2 inches apart.
- Cook for 2-3 minutes before flipping. Cook for an additional 2-3 minutes before removing from the pan. The fritters should be golden brown and crispy.
- Serve with plain Greek yogurt and fresh herbs!