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Sweet Corn Zucchini Cakes with Avocado Crema

A delicious way to celebrate summer's best veggies!

Course Appetizer, Side Dish, Snack
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8 fritters
Author Laura Doerr


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


For the avocado crema

  1. 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

  1. 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.

  2. 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.

  3. 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.

  4. Serve warm with a dollop of avocado crema, additional crumbled cotija cheese, and garnish with scallions.