giant zucchini-corn fritter
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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prep time
15 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 package (2.5 oz) cooked real bacon pieces
- 1-1/2 cup shredded parmesan cheese
- 1 package (2.8 oz) fried onions
- 2 cups thinly sliced zucchini
- 1 package (6.5 oz) yellow cornbread mix
- 2 large eggs, beaten
- 1 cup sour cream
- 1 cup cream style corn
- 1 cup thawed yellow corn kernels or fresh kernels
- 1/2 teaspoon sea salt
- 3 tablespoons butter, melted
How To Make giant zucchini-corn fritter
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Step 1Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.
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Step 2Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
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Step 3Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.
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Step 4In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.
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Step 5Pour the cornbread mix over the zucchini layer.
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Step 6Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.
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Step 7Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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