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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Corn and Zucchini fritters

July 28, 2016

A new take on summer vegetables!  These fritters incorporate the unusual flavors of feta cheese and chopped mint, to make a most refreshing change.

 

Yield: 25 each

Serving size: 2 per serving

 

1 ½ lbs shredded zucchini

½ cup diced green onion

2 cups fresh corn, cut off the cob 

9 oz. feta cheese, crumbled

small bunch parsley, chopped

small bunch mint, chopped

1 tsp paprika

1 cup flour

salt and pepper

3 eggs beaten

avocado oil for frying

3-4 limes

 

Put the chopped green onions in a bowl and add the feta cheese.  Stir in the chopped parsley and mint along with the paprika.  Add the flour and season well with salt and pepper.  

 

Gradually add the beaten egg to the flour mixture.  Mix thoroughly before adding the shredded zucchini.  Drop by heaping teaspoons full of batter on to a well-oiled grill.

 

To serve, surround with sliced limes, garnish with chopped mint and serve with homemade crème fraiche or yogurt dipping sauce (recipe included in printed recipe below).

 

For printable version, click here!

 

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