Vegetable Corn Fritters

By ShoDav

Ingredients

• 2 large eggs, whisked
• 2 cups any milk
• 2 tbsp olive or avocado oil, extra virgin
• 1 tsp garlic powder
• 1 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup (3 oz) shredded cheese, not packed
• 2 cups organic cornmeal
• 1 medium zucchini, shredded and liquid squeezed out
• 1 medium bell pepper, diced
• 1 medium onion, finely chopped
• 3 large collard greens or Swiss chard leaves (6 kale leaves), ribs removed and thinly chopped
• 3 medium carrots, grated
• Cooking spray (I use Misto)

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

In a large bowl, add eggs, milk, oil, garlic powder, salt, pepper and whisk to combine. Stir in cheese and cornmeal. Add vegetables and mix well. Batter should be thick and chunky.

Preheat large skillet on low - medium heat and spray with cooking spray. Place a heaping large ice cream scoop of batter, lightly flatten with a back of a scoop, cover and cook for 8 - 10 minutes, turning once. I fried 4 fritters at a time and flipped when cooked edges appeared. Repeat with remaining batter. Serve warm or cold.

Storage Instructions: Refrigerate in a glass airtight container for up to 5 days or freeze separated with parchment paper inside the container for up to 3 - 4 months.