Sweet Corn Zucchini Cakes
Sweet Corn Zucchini Cakes with Avocado Crema are the perfect way to use up your garden zucchini. Sweet corn season is short, so I like to take full advantage of it. Fresh and local sweet corn is probably my favorite kind of vegetable, and is the taste of summer!
I am fortunate to have a local farm stand just blocks from my house. I’ll often strap on a cooler backpack and take a walk to load up on goodies. These corn cakes have a little Mexican street corn inspiration to them. I add smoked paprika and chili powder for a smoky zesty vide. Also, a little Cotija cheese in the filling and to garnish for salty cheesy goodness!
Avocado crema is the perfect topper for these. I just add avocado, Greek yogurt or sour cream, lime juice, garlic powder, and salt to a mini food processor, and blend away. It’s the same recipe I use for tacos. Great drizzled on my Sloppy Joe Nachos too!
I love that this is a one bowl dish. Stir together all the fritter ingredients and adjust flour as needed depending on how wet the batter is. I use a 1/4-cup measuring cup to portion out the cakes, and it seems to be the perfect size. Pan fry on each side for just a few minutes, and you have a delicious summer side or appetizer.
Sprinkle a little more Cotija cheese on top, and a dollop of that avocado crema for serving. Delish!
We enjoyed these Sweet Corn Zucchini Cakes as a side dish, but would be great as an appetizer for a summer party, or even a fun brunch dish served with a poached egg for a take on eggs benedict.
The avocado crema pairs so well with these, and the best part is you can use it on other things! Let me know what you think!
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Sweet Corn Zucchini Cakes with Avocado Crema
A delicious way to celebrate summer's best veggies!
Ingredients
For the crema
- 1 avocado
- 1/3 cup Greek yogurt
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp garlic powder
For the fritters
- 1 cup zucchini (about 1 zucchini) grated, and liquid squeezed out
- 2 ears fresh sweet corn, cut off the cob
- 3 scallions sliced
- 1/3 cup cotija cheese
- 1/4 tsp salt
- Fresh cracked black pepper
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- 1 egg lightly beaten
- 3+ tbsps flour
- 1/2 tsp baking powder
- 2 tbsp cooking oil (I use avocado oil)
Optional for garnish
- Crumbled cotija cheese
- Sliced green onion or chives
- Hot sauce
- Pinch of smoked paprika
Instructions
For the avocado crema
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Add all crema ingredients to a small food processor or blender, and blend until smooth. Set aside or refrigerate until ready to use.
For the cakes
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Add grated zucchini to a clean kitchen towel, or paper towels and press out as much liquid as possible. Add drained zucchini to a medium mixing bowl. Add in sweet corn, scallions, cotija cheese, salt and pepper, chili powder, smoked paprika, and garlic powder. Stir to combine.
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Stir in lightly beaten egg, baking powder, and flour, 1 tablespoon at a time. Batter should not be too wet, but should easily form together when pressed. Add more flour as needed.
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Preheat large skillet over medium heat with 1 tablespoon of oil. Working in two separate batches (4 fritters at a time), measure about 1/4 cup of the batter per cake and drop into the skillet. Press gently to make a thin round. Cook for about 4-5 minutes, or until browned. Flip and cook another 4-5 minutes. Remove onto a paper towel lined plate. Repeat with remaining batter.
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Serve warm with a dollop of avocado crema, additional crumbled cotija cheese, and garnish with scallions.
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