Giant Zucchini-Corn Fritter
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Family Tested & Approved
(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
Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zuchinni over the mixture.
In 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.
Pour the cornbread mixture over the zuchinni layer.
Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.
Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
Cool about 8 minutes before serving.
Last Updated: Fri, Jul 24, 2015