Giant Zucchini-Corn Fritter

★★★★★ 9 Reviews
lmclain avatar
By Lori McLain
from Denton, TX

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 @kitchencrew
serves 6-8
prep time 15 Min
cook time 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 lg
    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
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How To Make

  • 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.
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