Veggie Corn Fritters

A quick and easy side dish, I put a grocery store rotisserie chicken in the oven to warm up while I prepared these.  These could be doctored up any number of ways.  Adding bacon or ham would be good or try some herbs for flavor.

2 large eggs, beaten
1/4 cup corn meal
dash cayenne pepper
1/2 cup chopped scallion greens
1 small zucchini, diced small
1 cup frozen corn kernels
salt and pepper
oil or clarified butter for frying
goat cheese or feta cheese crumbles

Whisk together the eggs, corn meal, cayenne, and scallions  and set aside.  Heat up a tablespoon or so of oil and thoroughly saute the zucchini until most of the moisture has evaporated and it starts to brown.  Add the corn and stir until the corn is hot.  Salt and pepper the veggies.  Let the sauteed veggies cool and then stir them into the egg mixture.

When ready to make the fritters, heat up about a 1/4 cup of oil or clarified butter in a skillet. Using a 1/4 cup measure, drop batter into hot skillet and let sit until nice and brown on the bottom, about 3 mins. Turn over and brown on the other side. Remove to a plate and top with a tablespoon or so of cheese crumbles.  Serve hot!


One response

  1. Pingback: Shrimp Cakes – a low #FODMAP recipe | FODMAP diet recipes

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