Sweet Corn and Zucchini Fritters with Smoky Chipotle Lime Cream

Ingredients

• •2 cups fresh corn kernels (about 2 ears of corn)
• •1 medium zucchini, grated and squeezed to remove excess water
• •2 large eggs
• •1/2 cup all-purpose flour
• •1/4 cup cornmeal
• •1/2 teaspoon baking powder
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cumin
• •1/4 teaspoon black pepper
• •1/2 teaspoon salt
• •2 tablespoons chopped fresh chives
• •2 tablespoons vegetable oil (for frying)
• •1/2 cup sour cream
• •1 chipotle pepper in adobo sauce, finely chopped
• •1 teaspoon lime juice
• •Zest of 1 lime

Instructions

1. 1

   In a large bowl, combine the corn kernels, grated zucchini, eggs, flour, cornmeal, baking powder, smoked paprika, ground cumin, black pepper, salt, and chopped chives. Mix until well combined.

2. 2

   Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

3. 3

   Scoop 2 tablespoons of the mixture for each fritter and place into the skillet, flattening slightly with the back of a spoon. Fry for 2-3 minutes per side or until golden brown and cooked through.

4. 4

   Remove fritters from the pan and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the skillet if needed.

5. 5

   To make the smoky chipotle lime cream, mix sour cream, chopped chipotle pepper, lime juice, and lime zest in a small bowl until well combined.

6. 6

   Serve the fritters warm with a dollop of the chipotle lime cream on top or on the side for dipping.