Baked Summer Squash and Corn Cornmeal Fritters

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My love for zuchinni is not very deep-rooted. Prepared well, it’s not half-bad, but otherwise…
It’s a little bland.

That’s where these come in! Corn, yellow squash, and zuchinni pair up with onion, parmesean, and cornmeal to create these babies. Though none of the ingredients are particularly flavorful, the combination couldn’t be beat.

In my quest to fry nothing, I had to find a yummy recipe for zucchini fritters that didn’t require any oil, and this is the result.

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Yummy!

based on this recipe from The Yellow House
makes 7 fritters
Ingredients
1 ear sweet corn
1 small zucchini
1 medium yellow squash
1/2 large sweet vidalia onion
1/3 cup cornmeal
1/4 cup flour
1 egg, beaten
1/4 cup parmesean cheese, grated
lots of salt and pepper

1. Preheat the oven to 400 degrees. Finely grate the zucchini and yellow squash and cut the corn kernels off the cob. Using paper towels, squeeze the excess liquid from the vegetables, and place in a bowl.
2. Add all of the other ingredients to the bowl and mix well.
3. Form patties from the mixture and place on a greased baking sheet. Bake for 15 minutes or until golden brown and so the outside gets a little crispy.

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Have your fritters and eat ’em, too!

Enjoy!

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4 thoughts on “Baked Summer Squash and Corn Cornmeal Fritters

  1. Pingback: Fried Zucchini - Can't Stay Out Of The Kitchen

  2. Pingback: Zucchini Overload? | Dear Doctor Mom

  3. Pingback: Oven “Fried” Zucchini Sticks | Living Too Large

  4. Pingback: Skillet Beach Shrimp with Sauteed Veggies and Rice | Cooking with The King

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