Get the App
Back to WeeknightBite All recipes
dinner · mexican

Cheesy Zucchini Fritters with Street Corn Salad & Lime Crema

Prep: 25 min
Cook: 5 min
Total: 30 min
Yield: 2 servings
Cheesy Zucchini Fritters with Street Corn Salad & Lime Crema

Ingredients Tap to check off

Instructions

1
Set a 12-inch nonstick skillet over medium-high heat for 2 to 3 minutes until hot.
2
Coarsely grate the zucchini into a colander, toss it with most of the salt, and leave it to drain.
3
Add the corn to the dry skillet and cook 6 to 7 minutes, stirring now and then, until charred in spots.
4
Meanwhile, chop the cilantro, finely dice the red onion, thinly slice the green onions, and zest and halve the lime.
5
Stir the sour cream, lime zest, juice of one lime half, and a pinch of salt in a small bowl for the crema.
6
Tip the corn into a medium bowl with the red onion, cilantro, cotija, chili powder, the other lime half's juice, and 2 tablespoons of the crema, then toss.
7
Bundle the zucchini in a clean kitchen towel and wring out as much liquid as you can.
8
Beat the eggs in a large bowl, then stir in the zucchini, flour, cheese, green onions, cumin, and the remaining salt.
9
Heat half the oil in the skillet over medium-high until it shimmers, then drop in 4 quarter-cup mounds and flatten them to 0.5 inch.
10
Fry 3 to 4 minutes per side until deep golden and crisp and the centers are set (160 F / 71 C), then drain on a paper-towel-lined plate.
11
Fry the remaining batter the same way in the remaining oil.
12
Serve the hot fritters with the street corn salad and the lime crema for dolloping.
All recipes
📱 Cook Hands-Free on iOS & Android

Never touch your screen with messy hands

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Open in App Get WeeknightBite Free