Summer Corn Fritters

Summer Corn Fritters
Yield: 16 small fritters


  • 1/3 cup shredded carrot
  • 1/2 cup all-purpose baking mix
  • 1/4 cup cornmeal
  • 1 teaspoon sugar
  • 1/4 cup milk
  • 1 large egg
  • 3/4 cup cooked corn, cut from the cob
  • 1/2 cup shredded zucchini
  • Oil for frying

Make It

1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.

2. In a skillet, heat 1/3 inch of oil to 375 degrees F. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm.

Nutrition Facts

Amount Per Serving: cal. (kcal): 62, Fat, total (g): 4, carb. (g): 6, pro. (g): 1, calcium (mg): 11, Percent Daily Values are based on a 2,000 calorie diet.