By Amy Harr
Corn and zucchini fritters
Gluten free, vegetarian
Updated at: Thu, 17 Aug 2023 03:51:01 GMT
Nutrition balance score
Good
Glycemic Index
70
High
Glycemic Load
19
High
Nutrition per serving
Calories150.5 kcal (8%)
Total Fat3.1 g (4%)
Carbs26.7 g (10%)
Sugars2.9 g (3%)
Protein5.1 g (10%)
Sodium416 mg (21%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1zucchini
small, grated
3 earscorn
cut off the cob
1onion
small, diced
2Anaheim Chile peppers
diced, or use a can of green chiles
2 cupsshredded mozzarella
optional
3eggs
½ cupmilk
more as needed, any milk is ok
1 cupsorghum flour
substitute brown rice or corn flour
1 cuppotato starch
1 tspsalt
more to taste
1 tspcumin
½ tsporegano
1 Tbspbaking powder
coconut oil
for frying
crema mexicana
cilantro
Instructions
Step 1
Saute the onions and peppers until soft and browning.
Step 2
Mix peppers and onions with corn and shredded zucchini in a big bowl. Add flours
Step 3
Mix in the eggs and milk
Step 4
Add the flours, baking powder and spices. Mix well. Add more milk as needed to get a muffin like batter
Step 5
Heat oil and cook by spoonfuls until golden brown.
Step 6
Serve with a drizzle of crema and a sprinkle of cilantro.
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