Corn and Zucchini Fritters

Corn and zucchini fritters – a detailed recipe cooking. Photo of the dish: Анна УильямсTime: 45 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For zucchini:

• 2 medium zucchini, grate
• 1/2 tsp salt

For corn onion mix:

• 2 ears of corn, cut grain
• 1 clove garlic, chop
• Half a small onion, cut into crumbs
• 1 tbsp. l (15 gr.) Butter

For the test:

• 1/2 tbsp. cornmeal
• 1/2 tbsp. wheat flour
• 1/4 tsp soda
• 3/4 tsp salt
• 1/4 tsp pepper
• 3/4 Art. kefir
• 1 large egg
• Vegetable oil, for frying

Recipes with similar ingredients: zucchini, corn, flour, flour corn, black peppercorns, eggs, kefir, onions, garlic

Recipe preparation:

1. Sprinkle zucchini with salt on all sides, and leave for 10 minutes. in order for the liquid to come out. Wrap zucchini in the kitchen towel and dry.
2. Meanwhile, melt the butter in a large skillet and fry onions and garlic at moderate heat, cook until soft, occasionally stirring, for approximately 4 minutes Add corn and fry, stirring occasionally, for 3 minutes. Let stand.
3. In a medium-sized bowl, mix kefir and egg, mix corn onion mixture, then zucchini. In a separate bowl, mix corn flour, wheat flour, soda, salt and pepper. Add dry mix the flour into the first bowl, mix.
4. Pour into a skillet with a non-stick coating vegetable oil by 0.5 cm, and heat at medium temperature. Fry fritters in portions, spreading a tablespoon of 1/4 tbsp. test until golden brown, 3-4 minutes each. from each side. Shift to paper towels and drain excess fat. Serve fritters from corn and zucchini hot.