This filling meal can be used as a side dish or your main course.
Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.
Enter Meatless Monday. This week's recipe is Basil Corn & Squash Fritters, given to us from chef Asata.
Makes 12 2" fritters, serves 6
Basil Corn and Squash Fritters
1 medium sized zucchini, coarsely grated
2 yellow squash, coarsely grated (minus the seeds)
2 large eggs
Corn cut from 1-2 ears of corn
1 scallion, finely chopped
1/4 cup basil leaves, chopped
1/2 cup all-purpose flour
Salt and freshly ground pepper
Put the grated zucchini and squash in a colander set in the sink to let it drain for 10 minutes, pressing occasionally to extract excess water.
Whisk eggs in a large bowl; add the remaining ingredients and mix well. Use your clean hands for this part.
Heat oil in a large skillet or griddle over medium heat (350 degrees F). Form fritters from about 2 tbsp of batter, and cook them on one side until golden brown (7-10 minutes). Flip once, and continue cooking another five minutes or so on the other side.
Nutrition info: Per 190 gram serving: 74 calories, 1 g total fat, 0 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 29 mg sodium, 15 g total carbs, 3 g dietary fiber, 4 g sugar and 4 g protein.
About chef Asata
Chef Asata completed her degree in culinary arts from the International School of Culinary Arts at the Art Institute of Atlanta in 2000 and has been a professional chef for nearly a decade in some of Atlanta’s top-rated restaurants and in private homes. She has been chef at Dish Restaurant, the Food Studio and Nikolai’s Roof (both recipients of the AAA Four Diamond Award) and the vegan restaurant Lush. Asata teaches cooking classes for teens and adults at the Cooks Warehouse in Atlanta.