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 ||

From Vibrant Foods

-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


– 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.


  1. August 13, 2014 / 12:25 pm

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

  2. August 13, 2014 / 2:53 pm

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

  3. August 13, 2014 / 3:38 pm

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

  4. August 13, 2014 / 6:12 pm

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

  5. August 14, 2014 / 3:56 pm

    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!

  6. August 15, 2014 / 12:26 am

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

  7. August 21, 2014 / 5:32 pm

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

  8. August 25, 2014 / 1:18 pm

    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!

  9. August 28, 2014 / 2:42 am

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

  10. September 5, 2015 / 9:52 pm

    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.

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