This weekend I came up with a tasty recipe for zucchini fritters. Fritters are an easy way to make a dent in the bounty that is summer squash season. Folks, I am getting desperate. I added the corn last minute because I had a leftover ear that I needed to use. In the recipe I used parmesan cheese, but I am thinking that with the corn, cheddar might be even better.
Zucchini and Corn Fritters
2 cups shredded zucchini
Corn kernels from one ear of corn
1/4 cup flour
1/4 cup cheese of your choice
1 egg, beaten
1/4 tsp garlic salt
pepper
vegetable oil
Put all ingredients in bowl and stir until mixed well. Add vegetable oil to frying pan and heat burner to medium high, fry fritters like you would pancakes. Cook 3 minutes per side or until golden brown and cooked through.
Don’t let my terrible photography fool you. These were delicious.
Life In The Falls 