Wednesday, August 13, 2014

Sweet Corn and Zucchini Fritters with Avocado Crema



I bought this cookbook called Vibrant Foods a few weeks ago.  Sterling and I have a tradition each Saturday after the Farmers Market we stop in Blue Bicycle Books on the way back to our car.  They have used and new books and I love supporting local businesses.  Plus I am such a nerd and love browsing in a bookstore. I usually always buy Sterling a book but don't always find something for me each time.  This cookbook stood out though, it had beautiful pictures and all the recipes sounded so good.  So fast forward a few weeks and I finally busted it open to try out a recipe. 

 I choose this particular recipe because I had an abundance of corn and zucchini.  This recipe could not be easier and the ingredients are super simple.  It is filled with such fresh Summer flavors.  The taste of the sweet corn, basil, and squash were just delicious together.  Throw on some avocado crema and you have a stand out meal for Meatless Monday!  Matt and I both thought these were really good, I will definitely be making them again.



|| S W E E T  C O R N  A N D  S Q U A S H  F R I T T E R S   W I T H  A V O C A D O  
 C R E M A ||

-2 ears of corn, husks and silks removed
- 1/2 cup grated zucchini (about 1 small zucchini)
- 1/2 cup grated squash (about 1 small squash)
- 1 jalapeno seeded and diced
- 5 green onions sliced
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg beaten
- 1/2 cup all purpose flour
- 3 tablespoons olive oil

AVOCADO CREMA
- 1 avocado diced
1/2 cup plains Greek yogurt
-1 tablespoon fresh lime juice
- salt 


Slice the kernels off the corn and place in a large bowl. Add zucchini, squash, jalapeno, green onions, basil, salt and pepper.  Add egg and mix until evenly combined.   Keep sprinkling in flour until the batter is moist, but more vegetables than batter.   Set aside to rest for 10 minutes.

While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in bowl.  If you want this more pureed blend in blender.

In a large skillet over medium heat, heat olive oil.  Working in batches, measure about 1/4 cup the batter for each fritter and drop in the pan, lightly pressing with a spatula.  Cook 3-4 fritters at a time, 4-5 minutes until the edges are lightly browned then flip and cook other side about 3-4 minutes.  Place cooked fritters on a paper towel lined plate.   Serve fritters warm served with crema and fresh basil.








20 comments:

Amy Florez {Baby Mama Juice} said...

Delish! Can't wait to make these!!!

Julia | Pawleys Island Posh said...

These look delicious! You always find the best recipes!

Lauren Dumas said...

thanks for the recipe! these look AMAZING!

caycee said...

Yep i will be making these!!! Now hurry up with your cookbook while I am on a cooking roll ;)

Amanda {Kids and Cabernet} said...

This sounds SO good!! I can't wait to make these!

Melissa W. said...

Def making these!!

April of A. Liz Adventures said...

I see no reason to not always have a batch of avocado crema in my fridge ... I mean, YUM.

Jillian said...

sounds so good! i wonder if i can make a baked version... xo jillian - cornflake dreams

Katie said...

Yay! Was hoping you were going to post recipe. Looks amazing and I will certainly be making. Thanks Natalie! :)

Chelsea said...

These look amazing! Thanks for sharing. I can't to try this weekend when we are hosting houseguests.

Dominique DeLaney said...

Anything with corn + squash are good in my book...and it can't get much better than avocado crema! Sounds delish

Erin Goodchild said...

Yum! I can't wait to try these!

Jess Scott said...

These look delicious!!! We just ordered some corn/jalapeno fritters last night, and they were so good...I am going to have to try these!! Thanks for sharing!

Kelly B said...

I made this tonight and it was so good. Real crowd pleaser

Kaitlin Collignon said...

Just wrote about how amazing these bad boys look and how I can't wait to make them. Everything you post is just fabulous! Stop on over...
xo
http://thesequinedspatula.blogspot.com/

Laura H said...

The recipe calls for zucchini (which is a squash) and squash. What other kind of squash do you use? sounds yummy!

Maggie Blanton said...

Made these last night and they were delicious!! I added some salt to the fritters when they were drying on the paper towels. Great way to jazz up summer veggies!

Fit Fad Fan said...

I made these tonight and OMG they were amazing and so quick and easy to make!! Thanks for sharing this!

Christy said...

These are so delicious I blogged about it on my own blog. Thanks for sharing-- I linked back to you! :) http://labonvivante.blogspot.com/2015/08/zucchini-corn-fritters-with-avocado.html

Liz Sargent said...

A little time-consuming, so good for a weekend in our house. Sooo tasty and worth it! Should have doubled it! Note - We needed 2 eggs to bind it enough.