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–+ servings

Corn Zucchini Fritters with Avocado Crema

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Lunch & Dinner
Servings 6 fritters

Cooking & Baking Supplies

  • Food Processor

Ingredients  

Fritters

  • 2 cups shredded zucchini (about 1 large zucchini or 2 small ones)
  • 1 cup corn kernels (about 1 large corn)
  • 2 garlic cloves, minced
  • 1/2 cup chickpea flour
  • 2 eggs
  • 1/4 cup onions, minced
  • 1 tsp baking powder
  • 1/4 cup basil, chopped
  • 1/4 tsp chili powder
  • salt + pepper to taste
  • avocado oil (to cook fritters)

Avocado Cilantro Crema

  • 2 ripe avocados
  • 1/2 lime, juiced
  • 1 garlic clove, minced
  • 3 tbsp water
  • 1/4 cup cilantro
  • 1/4 tsp salt

Instructions 

  • Grate zucchini, place it in a medium bow, and sprinkle it with salt. Let it sit for at least 10 minutes. Squeeze out as much water by squeezing it out in a dish towel or cheesecloth.
  • While you wait for the zucchini, in a high-speed blender or food processor, mix together all of the ingredients for the Avocado Crema and blend until smooth. Set aside.
  • Mix together all of the corn zucchini fritter ingredients in a bowl (garlic, eggs, flour, onions, baking powder, basil, chili powder, salt and pepper).
  • Heat avocado oil in a medium skillet and make sure it covers the entire base of the pan. Let it heat up over medium heat and then add spoonfuls of the mixture into the pan. Cook the fritters until they turn brown and then flip them to the other side. This should be about 2-3 minutes on each side.
  • Top with Avocado Crema and ENJOY!
Did you make this recipe?Tag @girlswhoeat!