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Zucchini Corn Fritters<\/p>\nZucchini Corn Fritters<\/p>\n
<\/p>\n
3 cups packed shredded zucchini<\/p>\n
1 cup corn kernels<\/p>\n
2 large eggs<\/p>\n
1 T. light mayonnaise<\/p>\n
1 T. chopped fresh parsley<\/p>\n
1 T. chopped fresh chives<\/p>\n
1 T. chopped fresh basil<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bd tsp. garlic powder<\/p>\n
\u00bc tsp. black pepper<\/p>\n
\u00bc tsp. dried dill weed<\/p>\n
\u00bd cup all-purpose flour<\/p>\n
3 ounces shredded 2% Milk Mozzarella Cheese<\/p>\n
1 ounce Parmesan cheese, finely shredded<\/p>\n
2 T. olive oil<\/p>\n
<\/p>\n
Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large saut\u00e9 pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture \u00bc cup at a time, making \u00bc cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren\u2019t crowding the pan and aren\u2019t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Corn Fritters 3 cups packed shredded zucchini 1 cup corn kernels 2 large eggs 1 T. light mayonnaise 1 T. chopped fresh parsley 1 T. chopped fresh chives 1 T. chopped fresh basil \u00bd tsp. salt \u00bd tsp. garlic powder \u00bc tsp. black pepper \u00bc tsp. dried dill weed \u00bd cup all-purpose flour 3 ounces shredded 2% Milk Mozzarella Cheese 1 ounce Parmesan cheese, finely shredded 2 T. olive oil Place the shredded zucchini into a colander…<\/p>\n