Zucchini Corn Fritters
Typically, any type of fritter is deep fried and dripping with oil. These Zucchini Corn Fritters, however, only use your choice of oil spray to keep them from sticking to the pan—all the flavor without the fat!
Makes 16 fritters.
- 1 1/3 cups fortified soy or rice milk
- 1 tablespoon cider vinegar
- 1 cup cornmeal
- 1/4 cup unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium zucchini
- 1 cup fresh, frozen, or canned corn
- vegetable oil spray, if needed
Combine nondairy milk and vinegar. Set aside.
In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
Chop or grate zucchini (you should have about 1 cup), then add to cornmeal mixture. Add nondairy milk mixture and corn. Stir to mix.
Lightly spray a nonstick griddle or skillet with vegetable oil, if needed, and heat until a drop of water dances on the surface. Pour on small amounts of batter and cook until edges are dry, about 2 minutes. Carefully turn with a spatula and cook second side until golden brown, about 1 minute. Serve immediately.
Check out other Recipes of the Week, courtesy of The Cancer Project or visit The American Institute for Cancer Research's Recipe Corner.