Corn Fritters With Avocado Crema

These chipotle zucchini grilled corn fritters are crispy but moist with a bit of a spicy kick, thanks to the chipotle.
Avocado Crema is a creamy and versatile sauce that comes together in minutes. Pair these two up and you have a delicious appetizer, snack, or side dish that is easy to make, and hard to resist.


Avocado Crema Ingredients

  • 2 avocados, peeled and pitted
  • 1/4 cup cilantro (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 limes, juiced (about 3 Tbsp.)
  • 1 clove garlic
  • 2-4 drops hot sauce (optional)
  • salt, to taste

Chipotle Zucchini Grilled Corn Fritters Ingredients

  • 3 medium-sized zucchinis (about 1 lb)
  • 2 ears of corn, cooked – grilled or boiled (or 1.5 cups kernels)
  • 2-3 green onions
  • 1/2 cup all-purpose flour
  • 1/2 cup grated pecorino Romano or Parmesan cheese
  • 2 large eggs
  • 2 cloves of garlic, run through a garlic press
  • 2 tsp cumin
  • 1 tsp salt
  • 1-2 chipotle peppers in adobo, chopped finely (or 1 Tbsp. chipotle paste – or 2 tsp powder)
  • oil for frying

Avocado Crema Directions

  1. Add all ingredients into food processor and blend until smooth, scraping sides down as needed

TIP – Serve avocado crema immediately, or refrigerate until ready to serve. (If crema is too thick, mix in 1 Tbsp. of water until it reaches your desired consistency). Making crema ahead of time: store it in an airtight container with plastic wrap pressed directly to the surface to keep from browning.

Chipotle Zucchini Grilled Fritters Ingredients

  1. On the large holes of a box grater, grate zucchini. You should get around 4 cups.
  2. Use a cheesecloth or clean dish towel, squeeze out as much liquid as possible.
  3. Place the zucchini in a mixing bowl.
  4. Add the corn, flour, pecorino Romano, egg, garlic, cumin, chipotle, and salt. Mix thoroughly.
  5. Heat enough oil to coat the bottom of a non stick skillet over medium heat.
  6. Once hot, place ¼ cup of the mixture (I used a ¼ cup measuring cup) to the skillet, and press down lightly to form a little round fritter.
  7. Cook each side for about 2-3 minutes until brown.
  8. Serve with avocado crema.

Photo by Ravy Rampersad {Instagram – @obeah_r2}

Rob Thomas, http://www.chefrob.ca

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