Description
These fritters sizzle to a golden crisp, offering a smoky-paprika hint before giving way to a tender, veggie-studded center. Zucchini and carrot sneak in moisture, while corn kernels pop with sweetness. Serve warm with yogurt or salsa.
Ingredients
- 1 cup fresh or frozen corn kernels
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 2 large egg whites
- 1/2 cup low-fat Greek yogurt
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- In a large bowl whisk together whole wheat flour, cornmeal, baking powder, baking soda, salt, pepper, smoked paprika, and garlic powder.
- Stir in corn kernels, grated zucchini, grated carrot, chopped scallions, and chopped parsley until evenly distributed.
- In a small bowl whisk egg whites and Greek yogurt, then fold into the dry mixture to form a thick batter.
- Heat olive oil in a nonstick skillet over medium heat until shimmering.
- Drop 2-tablespoon portions of batter into the skillet, flattening each slightly with the back of a spoon, and cook until golden brown, about 3 minutes per side.
- Transfer fritters to a paper towel–lined plate to drain excess oil before serving.
Notes
- For a lighter version use a nonstick skillet spray instead of olive oil.
- Feel free to swap in finely chopped bell pepper or spinach for extra color.
- Batter can be prepared and refrigerated for up to 2 hours before cooking.
- Serve with a dollop of Greek yogurt or a light salsa for dipping.