Zucchini Fritters Recipe

Toss zucchini yellow squash and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.

Combine corn muffin mix baking powder and paprika in a bowl. Stir in vegetables and eggs until well mixed.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil flattening each dollop with the back of a spoon. Pan-fry until golden brown 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.