Cook breakfast or lunch in just under 25 minutes. These zucchini fritters are made with corn, bell pepper, eggs and some love.
Servings: 2 people
- 2 cups shredded zucchini
- 1/2 cup fresh corn kernels
- 1/2 cup diced red bell pepper
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped dill
- 3 tbsp flour
- to taste salt and pepper
- 4 tbsp vegetable oil for frying
Using clean hands, squeeze shredded zucchini over a bowl or a sink and try to remove as much liquid as possible.
Place zucchini in a clean mixing bowl.
Add corn kernels, diced bell pepper, eggs, Parmesan, chopped dill and flour. Season with salt and pepper to taste. Mix all the ingredients together.
In a large frying pan, heat vegetable oil on medium low heat. Working in 2 batches, fill up an ice cream scoop with zucchini mixture and drop onto the pan. Flatten the patties slightly with a fork. Fry for about 4 minutes on each side.
Serve with yogurt, sour cream or some Parmesan cheese.
Calories: 342kcal | Carbohydrates: 23g | Protein: 15g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 175mg | Sodium: 275mg | Potassium: 610mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2285IU | Vitamin C: 77mg | Calcium: 195mg | Iron: 3mg