ZUCCHINI CORN FRITTERS

INGREDIENTS  
1 cup (240 ml) Zucchini, grated. Measured before squeezing out 
1 cup (240 ml) Corn, fresh, canned or defrosted & drained if frozen 
½ cup (120 ml) Flour 
1 Egg 
½ cup (120 ml) Cheddar Cheese, grated  
¼ cup (60 ml) Milk 
1 teaspoon (5 ml) Baking Powder 
¼ teaspoon (2 ml) Salt, or to taste 
¼ teaspoon (2 ml) Onion Powder 
Olive Oil or Avocado Oil for cooking 
 
INSTRUCTIONS 
1. Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can. 
2. Place drained zucchini with all other remaining ingredients except oil in a medium bowl. 
3. Mix to combine everything. 
4. In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon (20 ml) to portion the fritter batter into the hot pan. 
5. Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through. 
6. Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice 
 
Serves 4  
 
Lisa Hutchinson