Giant Zucchini-Corn Fritter

Lori McLain

By
@lmclain

Everything's bigger in Texas they say.....so I decided to prove it with a giant tasty fritter :0)


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Rating:
★★★★★ 9 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
You would not believe the amazing aroma from this dish. This was a great tasting recipe that you will be happy to serve at your next dinner party. I betcha they even ask you for the recipe ... so good!

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
melted butter

Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Collection: One-Pot Meals