Corn & Zucchini Fritters with Cilantro Jalapeño Dipping Sauce

I love making these at the end of the Summer, when there’s an abundance of zucchini and corn at the market. These little patties are packed with flavour, crispy on the outside and tender on the inside. They’re best eaten with your hands, dipped in a creamy jalapeño cilantro cashew sauce.

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Corn & Zucchini Fritters with Cilantro Jalapeño Sauce

Makes about 13-15 fritters

ingredients

For the dipping sauce 

• 1 jalapeño pepper

• 1/2 cup cashews, soaked in hot water for 10 minutes, then rinsed

• Juice of 1 1/2 limes

• 1/4 cup packed cilantro

• Pinch of sea salt

For the fritters

• 1 1/2 cups grated zucchini (about 1 large or 2 small)

• Sea salt

• 3 cups fresh (or frozen) corn kernels (about 3 ears of corn)

• 1 green onion, minced

• 1/2 tsp ground cumin

• 1/4 tsp chipotle powder

• 1/2 cup chickpea flour

• 1/4 cup water

• 1/4 cup cornmeal

• Avocado or olive oil, for cooking 

• Lime wedges, to serve (optional)

instructions

1. Start by making the sauce. Heat a small skillet over medium-high heat. Roughly chop the jalapeño and discard the seeds. Cook the jalapeño in the dry skillet until lightly charred on all sides. 

2. Place the cashews, lime juice, cilantro, salt, and charred jalapeño in a blender (or use an immersion blender). Add about 1/4 cup of water and blend on high until completely smooth. Add more water as needed, one tablespoon at a time, until you reach the desired consistency. Taste and adjust if needed by adding more lime juice or salt.

3. Place grated zucchini in a colander over the sink. Season generously with salt and toss. Let the zucchini drain in the colander for 10-15 minutes. 

4. Measure out two cups of the corn kernels and place in a mixing bowl. Blend the remaining cup of corn with an immersion blender until you get a chunky puree. Add the corn puree to the bowl of corn. 

5. Once the zucchini has drained, press with your hands or in a clean dish towel to squeeze out any excess moisture. Add zucchini to the bowl of corn, along with the green onion, cumin, chipotle powder, and 1/2 teaspoon of sea salt.

6. In a small bowl, whisk together the chickpea flour and water to get a thick batter. Pour that batter into the bowl and mix well. Add the cornmeal and gently toss to combine. 

7. Heat a bit of cooking oil in a large nonstick pan over medium heat. Take about 1/4 cup of mixture with your hands to form little patties. When the oil is hot, add patties to the pan and cook for about 3 minutes, until the bottom is golden. Flip and cook for 2-3 more minutes. Repeat until all the mixture is used up (you should get 13-15 fritters).

8. Serve with the cilantro jalapeño dipping sauce, lime wedges, and an extra sprinkle of cilantro if you’d like. Enjoy!