Zucchini Fritters

This zucchini fritters recipe yields yummy pan-fried zucchini, yellow squash, and carrot cakes that are crisp on the outside and tender in the middle.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 258 Calories

Ingredients

• 1 teaspoon baking powder
• 1 cup shredded carrots
• 2 large eggs, lightly beaten
• 2 cups shredded zucchini
• 2 tablespoons vegetable oil, or more as needed
• 1 cup shredded yellow squash
• 1 cup corn muffin mix
• 0.5 teaspoon salt
• 0.5 teaspoon sweet paprika

Recipe Instructions

Step 1

Combine zucchini, yellow squash, carrots, and salt in a colander; drain for 15 minutes. Wrap squash-carrot mixture in a clean kitchen towel; squeeze out as much moisture as possible. Transfer mixture to a bowl; set aside.

Step 2

Combine corn muffin mix, baking powder, and paprika in a large bowl; stir in squash-carrot mixture and eggs until batter is well combined.

Step 3

Heat oil in a large skillet over medium heat. Drop tablespoonfuls of batter into skillet, flattening slightly with the back of a spoon; cook until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter.