Zucchini Corn Fritters

Makes 16 fritters

1 1/3 cups fortified soy- or rice milk
1 tablespoon cider vinegar
1 cup cornmeal
1/4 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini
1 cup fresh, frozen, or canned corn
vegetable oil spray


Combine non-dairy milk and vinegar. Set aside.
In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
Chop or grate zucchini (you should have about 1 cup), then add to cornmeal mixture. Add non-dairy milk mixture and corn. Stir to mix.
Lightly spray a non-stick griddle or skillet with vegetable oil and heat until a drop of water dances on the surface. Pour on small amounts of batter and cook until edges are dry, about 2 minutes. Carefully turn with a spatula and cook second side until golden brown, about 1 minute. Serve immediately.

Per fritter: 60 calories; 0.6 g fat; 0.1 g saturated fat; 8.5% calories from fat; 0 mg cholesterol; 2 g protein
12 g total carbohydrates; 1.2 g sugar; 1 g fiber; 141 mg sodium; 36 mg calcium; 0.8 mg iron; 0.9 mg vitamin C; 64 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.