Deviled eggs are given a wonderful and zesty touch. a hit with the public!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 20 fritters |
Ingredients
- 2 cups shredded zucchini
- 1 cup shredded yellow squash
- 1 cup shredded carrots
- ½ teaspoon salt
- 1 cup corn muffin mix
- 1 teaspoon baking powder
- ½ teaspoon sweet paprika
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, or more as needed
Instructions
- 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.
- Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
- 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.
- To store: Wrap the cooled fritters in aluminum foil and refrigerate for up to 2 days; rewarm in a low oven.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 1029 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Liked the flavor. Similar to the Bisquick casserole. Frying was a problem and I am an experienced cook. Cleanup was a mess. I will make it again, adults enjoyed it.
simple recipe I enjoyed them I did not use eggs mmmm
Like other reviewers mine didn’t get crispy, more like savory pancakes. i followed the instructions but will try to remove more water next time. this recipe would make great muffins too. They were pretty good but next time I’ll add cheese somewhere in the recipe.
Very good taste! I liked the corn muffin mix for the fritters. The carrots gave it a nice slightly sweet taste. I ended up cooking at higher than medium. More like 7 on a 1-9 scale. And about 3 minutes per side. (The first batch at medium were not cooking at all until I upped the temperature.). Cooking at an 8 was too high. Also following reviews, I added 1/2 t of onion powder, garlic powder and Italian seasoning. I did not use any added salt , saw it in the ingredients but not in the written instructions. No added salt is needed. Thanks for the recipe. I will make again.
No changes. Great veggie dish
Make sure you serve these hot. I made them ahead of the rest of the meal and they would have been best hot. Next time I will add red pepper flakes or something to add a touch of heat. Otherwise a great way to incorporate veggies with a meal!
Yes. So easy and delicious
Followed the recipe as written and turned out very good.
I made it pretty much the way it was written. Was very good. I’ll probably change it slightly depending on what I’m serving with it.
This is definitely a stock recipe because it can be added to easily! I made changes, such as a cornmeal and breadcrumb mixture and added Parmesan. GREAT recipe to build from!
I followed the exact ingredients except I used regular paprika. It turned out really good. It was a bit smushy and would fall apart easily. Next time I’ll tweak it a little and add a few scotch bonnet peppers to it, a long with something more crunchy. Overall, my friends and I enjoyed it.
This was the first time I have made fritters and will do it again. I will make sure to add more veggies to it. Not the best picture but so good!
Made these today.. I added red/green pepper, grated some onion/garlic in and added grated pecorino romano cheese, little more salt pepper.. :0) Yumo!!
This recipe is amazing. I gave the original recipe four stars because I added spices. I used cornmeal rather than corn muffin mix (so no sugar). I used 1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1 tsp of sweet paprika, 1 tbsp of italian seasoning. Was great tasting. I made them on the smaller side as recommended by other reviewers. Would be great with cucumber dill sauce.
Added minced green onion & garlic, 1/2 tsp ea of garlic salt & onion powder. Cook med/med low heat; Just don’t burn them. Use a teflon pan and you won’t need any oil at all.
So delicious! Instead of carrots, I added corn.
I loved these! They were very tasty. I used Jiffy Corn Muffin Mix. I also took the advice of some of the other reviewers and added some onion powder to make them a little less bland. My family thought they were delicious.
This was a nice light fritter. The corn meal was a different change and a great way to try something new with all my garden zucchini. I took advice and added 2 tbsp of spicey rub in the mix. Could have used perhaps more. My youngest put hot sauce on them and enjoyed. Easy to do.
Since we like anything Mexican, I used Mexican cornbread mix. Like some of the other reviews I think it would be very bland without it. Mine didn’t get very crispy, maybe I didn’t get enough water out.
This was ok, but like the other reviews I found it to be a bit bland….it needed something. After trying a few random things, I topped one of them with Parmesan cheese and that was the ticket! Next time I’ll add the cheese to the filling and that should do it!
This was ok – I didn’t have yellow squash so used all zucchini instead. I don’t think I enjoyed the cornbread mix in this recipe. I did like the carrots in the recipe. I also think it needs onion and other seasonings.