Giant Zucchini-corn Fritter Recipe

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GIANT ZUCCHINI-CORN FRITTER

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Lori McLain for the August 2015 meeting of the Curious Cusiners and enjoyed by many.


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 pkg
(2.5 oz) cooked real bacon pieces
1-1/2 c
shredded parmesan cheese
1 pkg
(2.8 oz) fried onions
2 c
thinly sliced zucchini
1 pkg
(6.5 oz) yellow cornbread mix
2 large
eggs, beaten
1 c
sour cream
1 c
cream style corn
1 c
thawed yellow corn kernels or fresh kernels
1/2 tsp
sea salt
3 Tbsp
butter, melted

Directions Step-By-Step

1
Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.
2
Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
3
Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.
4
In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.
5
Pour the cornbread mix over the zucchini layer.
6
Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.
7
Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy