Giant Zucchini-Corn Fritter

3
Lori McLain

By
@lmclain

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

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 9 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

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

How to Make Giant Zucchini-Corn Fritter

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.

Printable Recipe Card

About Giant Zucchini-Corn Fritter

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




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