Zucchini Fritters

Recipe View In a colander, toss together the shredded zucchini, yellow squash, carrots, and salt. Let drain for 15 minutes to remove excess moisture.

Recipe View Wrap the vegetables in a clean kitchen towel and squeeze out as much remaining moisture as possible. Transfer the squeezed vegetable mixture to a medium-sized mixing bowl. (5 minutes)

Recipe View In a separate, large mixing bowl, combine the corn muffin mix, baking powder, and sweet paprika. (2 minutes)

Recipe View Add the squeezed vegetables and the beaten eggs to the dry ingredients. Stir until just well combined; avoid overmixing. (3 minutes)

Recipe View Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Ensure the oil evenly coats the pan. (3 minutes)

Recipe View Working in batches to avoid overcrowding the pan, drop tablespoonfuls of the zucchini batter into the hot oil. Use the back of a spoon to flatten each dollop slightly. (5 minutes per batch)

Recipe View Pan-fry the fritters until they are golden brown and crispy, about 1 to 2 minutes per side. (2-4 minutes per batch)

Recipe View Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. (2 minutes)

Recipe View Repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking. Serve hot and enjoy! (Varies)