Ingredients

The following ingredients have 4 Servings
  • 1 quart vegetable oil for frying
  • 1 egg
  • 1 cup milk
  • 2 cups of white cornmeal mix
  • 3 tablespoons self-rising flour
  • 1/2 teaspoon onion powder
  • 1 medium zucchini grated
  • 1/2 cup cheddar cheese shredded
  • Kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Place a Dutch oven or deep heavy skillet on the stove over medium heat. Add the oil - about 3-inches - and bring up to temperature - about 375°-F.
  • Peel (if you want) and grate the zucchini.  Set it into a strainer in the sink and allow extra moisture to drain.
  • Beat together the egg and milk into a large bowl.
  • In another bowl, mix together the cornmeal, flour, onion powder, zucchini and cheese. Add the beaten egg mixture and stir gently. Let the mixture sit about 5 minutes before frying.
  • Meanwhile, line a baking sheet with paper towels and top with a cookie cooling rack.  This will help the excess oil drip off so your fritters will stay crisp.
  • Using a small cookie scoop, drop about 1-inch balls into the hot oil. Take care not to splash, and be sure not to crowd the pan or the fritters won't crisp up.
  • Fry the fritters until golden brown on one side - about 3-5 minutes - before turning. Once golden all the way around, remove to the prepared cookie cooling rack and sprinkle immediately with kosher salt. Serve hot.