Giant Zucchini-Corn Fritter
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(2.5 oz) cooked real bacon pieces
shredded parmesan cheese
(2.8 oz) fried onions
thinly sliced zucchini
(6.5 oz) yellow cornbread mix
thawed yellow corn kernels or fresh kernels
1Heat oven to 375 degrees. Coat a 10 1/4" 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 zuchinni over the mixture.
4In another medium bowl, mix together the cornbread mix, egg, sour cream, cream corn and corn kernels. Sprinkle with the sea salt and fold in melted butter.
5Pour the cornbread mixture over the zuchinni layer.
6Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.
7Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
8Cool about 8 minutes before serving.
Originally Posted: Wed, Aug 22, 2012