Post by Loupy on Sept 18, 2014 21:43:17 GMT -7
Giant Zucchini-Corn Fritter
From: Lori McLain @ www.justapinch.com/
Everything's bigger in Texas they say.....so I decided to prove it with a giant tasty fritter.
Prep Time: 15 Min
Cook Time:40 Min
Serves: 6-8
Ingredients
1 pkg (2.5 oz) cooked real bacon pieces
1 1/2 cup shredded parmesan cheese
1 pkg (2.8 oz) fried onions
2 cups thinly sliced zucchini
1 pkg (6.5 oz) yellow cornbread mix
2 large eggs, beaten
1 cup sour cream
1 cup cream style corn
1 cup thawed yellow corn kernels or fresh kernels
1/2 tsp sea salt
3 Tbsp melted butter
Directions
Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
Place half the mixture into the bottom of the prepared skillet.
Layer the thinly sliced zuchinni over the mixture.
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.
Pour the cornbread mixture over the zuchinni layer.
Top with the remaining bacon-cheese mixture.
Tap pan slightly to settle the ingredients before baking.
Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
Cool about 8 minutes before serving.
From: Lori McLain @ www.justapinch.com/
Everything's bigger in Texas they say.....so I decided to prove it with a giant tasty fritter.
Prep Time: 15 Min
Cook Time:40 Min
Serves: 6-8
Ingredients
1 pkg (2.5 oz) cooked real bacon pieces
1 1/2 cup shredded parmesan cheese
1 pkg (2.8 oz) fried onions
2 cups thinly sliced zucchini
1 pkg (6.5 oz) yellow cornbread mix
2 large eggs, beaten
1 cup sour cream
1 cup cream style corn
1 cup thawed yellow corn kernels or fresh kernels
1/2 tsp sea salt
3 Tbsp melted butter
Directions
Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.
Place half the mixture into the bottom of the prepared skillet.
Layer the thinly sliced zuchinni over the mixture.
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.
Pour the cornbread mixture over the zuchinni layer.
Top with the remaining bacon-cheese mixture.
Tap pan slightly to settle the ingredients before baking.
Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
Cool about 8 minutes before serving.
