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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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

Directions Step-By-Step

1
Heat oven to 375 degrees. Coat a 10 1/4" 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 zuchinni over the mixture.
4
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.
5
Pour the cornbread mixture over the zuchinni layer.
6
Top with the remaining bacon-cheese mixture. Tap pan slightly 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.
8
Cool about 8 minutes before serving.

About this Recipe

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