Zucchini Fritters – a delicious recipe with zucchini, carrots, salt, corn muffin, baking powder, sweet paprika. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
2
Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
3
Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
237
kcal
Calories
13
g
Fat
22
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups shredded zucchini, 1 cup shredded yellow squash, 1 cup shredded carrots, 1/2 teaspoon salt, and more.
Yes, Zucchini Fritters falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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