A delicious way to celebrate summer's best veggies!
Add all crema ingredients to a small food processor or blender, and blend until smooth. Set aside or refrigerate until ready to use.
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.
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.
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.
Serve warm with a dollop of avocado crema, additional crumbled cotija cheese, and garnish with scallions.