Can you make pudding out of zucchini?
It’s that time of year when everyone’s garden is exploding with zucchinis. We’ve all eaten more than we can handle, we’ve given so many away that our neighbours and co-workers are now avoiding us, and we’ve started Googling whether or not they might make a suitable material with which to construct a backyard dog house.
In a desperate attempt to use up just a few of the green monsters taking over my fridge, I came up with this fritter recipe which, not only did I think was absolutely delicious, but both my kids even loved!!
This never happens. Never.
If you’re tired of zucchini bread, zucchini muffins, grilled zucchini and zucchini pudding and still finding yourself overrun by this summer squash, I urge you to try this recipe out tonight…
Before you start those dog house plans.
Corn, Zucchini, Sweet Potato Fritters
by
Prep Time: 20 min
Cook Time: 15 min
Keywords: fry entree side gluten-free nut-free soy-free vegetarian zucchini sweet potato corn
Ingredients
- 1/2 white onion, sliced thin
- 2 medium zucchinis or 1 large zucchini, grated
- 1 medium sweet potato, grated
- 1/2 cup corn
- 1 cup flour (I used oat flour to make these gluten-free, but regular wheat flour would work just as well)
- 2 eggs
- 1 tsp salt
- coconut oil for cooking
Instructions
In a large frying pan, lightly cook the thinly sliced onions in a tsp of coconut oil over medium heat until they are nicely caramelized. Remove from heat and set aside.
In a large bowl combine caramelized onions, grated zucchini, grated sweet potato, corn, flour, eggs and salt to form fritter “batter.”
Heat a couple of tablespoons of coconut oil in a large frying pan.
Use a spoon or fork to scoop the batter into the pan into medium sized “pancakes.”
Allow fritters to fully cook on one side before you attempt to flip them over.
When nicely golden brown on one side, flip them each over and allow them to cook on the other side.
Once golden brown on both sides, remove from pan and serve.
