Yield: 10-12 fritters



2 cups zucchini, shredded

1 cup corn kernels, cooked or canned

2 eggs

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



  1. Mix together all ingredients except olive oil and toppings until fully incorporated.
  2. Heat olive oil in a large skillet over medium heat. Place 1/4 cup sized scoops into the oil about 2 inches apart.
  3. 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.
  4. Serve with plain Greek yogurt and fresh herbs!



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