This recipe for a quick and simple side dish that everyone will enjoy gives zucchini an instant appeal boost from butter and lemon-pepper flavor.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 20 fritters |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon curry powder, or more to taste
- 1 egg
- ½ cup soy milk
- salt
- 1 (16 ounce) can whole kernel corn
- olive oil for frying, as needed
Instructions
- Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
- Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 147 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The taste of this was very good….but as for holding together forget it!!! And I didn’t even add the milk!!!! The mixture was so soggy even after I squeezed and let the zucchini sit in a strainer!! I won’t be making this again
The flour to liquid ratio is way off on this recipe. There is no way I could even get the flour incorporated with just 1 egg and 1/2 liquid. It was also missing some sort of leavening. Second time I added a tsp of baking powder to the batter, but it was still missing something. A good basic concept, but the proportions need work and there is a missing flavor component (like a little heat or citrus or something to brighten the flavor).
When I started making this, I had a huge gluey glob; I had to add twice the amount of milk, and then some more after adding the corn. I tasted the batter and it was really lacking flavor so I added some Madras Curry Mustard I have on hand. This helped a lot, but it still needed something. After cooking them, I ate it with Mango Chutney- they were pretty tasty, but it really needs something else; haven’t put my finger on what yet.
I was hoping to find a recipe similar to my mom’s fritters, however I liked the idea of adding curry for something different. After mixing in the egg, soy milk, and salt, I had a thick goopy mess, similar to biscuit mix. I have no idea how you could get a “thin consistency” unless you add at least twice as much liquid. I added an extra half cup of milk. When I added the corn, I also added the corn liquid. I still could not get a good consistancy. The fritters were flavorless and I couldn’t taste any curry — just salt and flour. Sorry but I’ll never be making these again.
It sounded better than it tasted…I added some jalepenos to give it a little kick which made it better. I think it does need some sort of sauce
I have had corn fritters before, but never thought to add curry (I doubled it because I like the flavor). They are simple and tasty with salt on top, but I do wish I had used the suggestion to make some kind of sauce. Also, I drained the can of corn although it isn’t specified whether or not to do so and used regular milk rather than soy.