Zucchini-Cornbread Fritters
More than 40 years ago, a friend gave me this basic recipe, but over time I have adjusted the ingredients for my family's taste. I pan-fry these fritters so they don't get too greasy, but you can deep-fry them if you'd like. —Marietta Slater, Justin, Texas
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 large egg, beaten
- 1 cup shredded zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon Old Bay Seasoning
- Oil for deep-fat frying
Directions
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1In a large bowl, stir together the first 7 ingredients. In a deep-fat fryer or skillet, heat 2 in. oil to 375°. Drop batter by rounded tablespoonfuls into skillet. Fry 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.
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