Ingredients
- 1 cup grated zucchini (squeeze out excess water)
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/4 cup chopped green onion
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 tsp garlic powder
- Salt & pepper to taste
- Olive oil for pan-frying
Instructions
In a bowl, mix zucchini, corn, green onions, flour, eggs, garlic powder, salt, and pepper.
Heat a non-stick skillet with olive oil over medium heat
Drop spoonfuls of the mixture onto the skillet and flatten slightly
Cook 2-3 minutes per side until golden brown
Serve warm with a side of yoghurt dip or avocado slices
Pair this Summer Corn & Zucchini Fritter recipe with a bottle of our Beet-A-Bliss - a refreshing blend of apple, carrot, and beet, perfect for a weekend brunch or light dinner.