Vegetable Fritters

Combine the zucchini, squash, carrots, and salt in a colander, allowing them to sit for 15 minutes as excess moisture drains away. Next, wrap the vegetables in a clean kitchen cloth and give them a thorough wringing to remove as much liquid as possible. Transfer the now-dry mixture to a medium-sized bowl.

In another large bowl, whisk together the corn muffin mix, baking powder, and paprika. Gradually incorporate the vegetables and beaten eggs into the mixture until it is smooth and well combined.

In a large skillet, heat 2 tablespoons of oil over medium heat. Use the spatula to spread the oil evenly across the bottom of the pan. Working in batches, use a spoon to drop small dollops of zucchini batter into the hot oil. Use the back of the spoon to flatten each dollop slightly, creating a flat fritter shape. Cook the fritters until they are golden brown on both sides, taking about 1 to 2 minutes per side. Remove the cooked fritters from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil as needed.