giant zucchini-corn fritter
No Image
This recipe was personally prepared by Lori McLain for the August 2015 meeting of the Curious Cusiners and enjoyed by many.
►
yield
6 -8
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For giant zucchini-corn fritter
-
1 pkg(2.5 oz) cooked real bacon pieces
-
1-1/2 cshredded parmesan cheese
-
1 pkg(2.8 oz) fried onions
-
2 cthinly sliced zucchini
-
1 pkg(6.5 oz) yellow cornbread mix
-
2 lgeggs, beaten
-
1 csour cream
-
1 ccream style corn
-
1 cthawed yellow corn kernels or fresh kernels
-
1/2 tspsea salt
-
3 Tbspbutter, melted
How To Make giant zucchini-corn fritter
-
1Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.
-
2Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
-
3Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.
-
4In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.
-
5Pour the cornbread mix over the zucchini layer.
-
6Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.
-
7Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT