1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large eggs
3/4 cup cooked corn, cut from the cob
1/2 cup zucchini
oil for frying
1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.
2. In a skillet, heat 1/3 inch of oil to 375 degrees. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm. Makes 16 small fritters.
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