“One giant crispy-edged pancake in the skillet. Fast, fun, and a great way to use up summer produce.”
1Ingredients
2Instructions
Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This is essential for a crispy skillet.
In a large bowl, mix squeezed zucchini, corn, green onions, eggs, flour, cheese, garlic powder, salt, and pepper until a thick batter forms.
Heat olive oil in a large non-stick skillet over medium heat.
Pour batter into the skillet, using a spatula to press it into an even, flat layer covering the bottom of the pan.
Cook undisturbed 6–8 minutes until the bottom is deeply golden and crispy. Carefully slide it onto a large plate, place the skillet over the plate, and invert it to flip the fritter back into the pan.
Cook another 5–6 minutes on the second side. Cut into wedges and serve with sour cream.
If flipping one giant fritter makes you nervous, drop the batter into the pan in ¼-cup mounds to make traditional smaller fritters instead.
