Summer Squash, Zucchini, and Corn Fritters

With summer winding down I have the perfect dish to help you get through the mounds and mounds of squash and zucchini you have in your fridge.

*Side note, as a kid, I thought zucchini were just bad cucumbers. (I KNOW I WAS DUMB, what can I say my stupid little boy brain didn’t work too good.)

I like making fritters. They are easy to make and relatively healthy if you don’t fry them. If you choose to fry them, you just unleash the awesomeness that frying does to food. But not for this recipe.

What I like most about this recipe, is it lets you basically just dump everything into a mixing bowl and you can mush it together with your hands. You’re basically done by this point.

This helps me incorporate veggies into our diet where we might not normally eat summer squash or zucchini by themselves (or eat them with any sort of real frequency). Both tend to not keep that well over a few days when prepared the normal way.

Recipe

Ingredients

2 Summer Squash (shredded)

3 Zucchinis (shredded)

4 Eggs, beaten

4 Tbsp. Coconut Flour

1 Tbsp. Salt

1 Tbsp. Pepper

1 Cup of Cooked Corn

3 Tbsp. Whole Milk Ricotta Cheese

Method

Mix all of your ingredients together in a large mixing bowl. Form tiny balls in your hand. Squeeze out the excess liquid (there will be a good amount of it). On a pre-greased baking sheet place the little balls (hahahahahha LITTLE BALLS!) on the sheet. Preheat your oven to 350.

Cook for 30-40 minutes. Allow the bottoms to crisp and brown, flip, and then repeat until both sides are golden brown.

Enjoy!