Zucchini, Edamame and Corn Fritters
These corn fritters are full of veggies and make for a great side dish or snack.
Ingredients
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 tsp white sugar
- 1/2 tsp baking powder
- salt and pepper to taste
- 1 large egg
- 1/4 cup milk of choice
- 1 cup corn kernels frozen then defrosted
- 1 cup zucchini finely diced or shredded
- 1/4 cup edamame
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the dry ingredients (corn meal, all-purpose flour, white sugar, salt and pepper, baking powder) and whisk together.
- Then, add your wet ingredients (egg and milk). Use a spatula to fold the mixture together until no dry spots remain.
- Add the corn, zucchini and edamame to the batter and fold in until well combined.
- In a large skillet over medium heat, add one tablespoon of olive oil. Once heated, add a ΒΌ cup scoop of fritter batter to the hot oil. Fry in batches of 3-4 and flip when one side is golden brown. Continue cooking until both sides are browned and crispy.
- Once one batch is done, transfer to a paper towel lined plate. Lay out your fritters in a single layer to ensure any excess oil is absorbed. Once one batch is done, transfer to a paper towel lined plate.
- Add another tablespoon of olive oil to the skillet to cook another batch of fritters.
- Enjoy your fritters with a side of Thai sweet chili sauce or another dipping sauce of your choice. The fritters are best enjoyed fresh and warm.