These zucchini and corn fritters are a simple, flavorful way to enjoy more vegetables. Served with a fresh tomato salsa, a cilantro cream cheese dip, and a broccoli-based “brocamole,” they make a colorful and satisfying appetizer, side dish, or light meal.
Ingredients10-12 fritters
Fritters
- 2 medium zucchini
- 1 ⅓ cups all-purpose flour
- 1 ¼ cups canned corn, drained
- 1 large egg
- ½ tsp baking soda
- Olive oil, for cooking
Fresh Tomato Salsa
- 1 tomato
- ½ red onion
- 1 tsp paprika
- 1 tsp cumin
Cilantro Cream Cheese Dip
- 3.5 oz cream cheese, softened
- 1 small bunch fresh cilantro, rinsed and dried
Brocamole
- 1 head broccoli
- Juice of ½ lime
- 1 tsp paprika
- 1 tsp cumin
- Olive oil
Directions
1
Grate the zucchini, then squeeze out as much moisture as possible. Combine the zucchini with the corn, flour, egg, baking soda, salt, and pepper until a thick batter forms.
2
Heat a shallow layer of olive oil in a skillet (about ¼ inch deep). Drop spoonfuls of batter into the pan, flatten slightly with the back of a spoon, and cook for 3–4 minutes per side, until golden brown.
3
Dice the tomato and red onion into small pieces. Season with salt and pepper, then add 1 teaspoon paprika and 1 teaspoon cumin. Mix well.
4
Combine the cream cheese with the rinsed, dried, and finely chopped cilantro. Season with black pepper to taste.
5
Steam the broccoli until tender. Transfer to a food processor and blend with a drizzle of olive oil, the lime juice, 1 teaspoon paprika, 1 teaspoon cumin, salt, and pepper until smooth.
6
Serve the fritters warm alongside the three dips.
Happy cooking 🥰 ☀️
