Zucchini & Corn Fritters

On Pinterest I keep seeing fritters...corn, cauliflower, zucchini, zucchini and corn, etc. It made me want to revisit my Zucchini Pancake Recipe that I modified from Ina Garten. So here I was....zucchini shredded, corn ready to go....I reached for my eggs and the carton was empty. Yeap completely empty. That prompted a few choice words from me followed by a shrug and a "oh well.... we'll try it without the egg" What do you know, it worked, tasted just fine and made it just a touch healthier! This was a great way to use up some leftover corn from a previous meal.



Zucchini & Corn Fritters: Serves 2-3

1 Medium Zucchini - Shredded (approx 2C)
1/2C Corn - Frozen or Canned
1/4C Flour
1/2tsp Baking Powder
Salt & Pepper
1/2tsp Olive Oil
1tsp Butter

Shred the zucchini, then squeeze out as much liquid from the zucchini as possible, I just picked it up a handful at a time and rung it out. Mix the corn, flour, baking power and salt and pepper together. In a large saute pan heat the olive oil and butter together over medium heat, scoop the mix into palm size balls, and form down into a patty and place in the skillet, repeat with the remaining mix and saute until the patty loses most of the wet look and the underside is browned. Flip the fritter and cook for another few minutes to brown on the second side, then remove from the pan, serve and enjoy!

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WW: 3 Points Plus / serving @ 2 servings
2 Points Plus / serving @ 3 servings