SUMMER SWEET CORN & ZUCCHINI FRITTERS with CHIPOTLE LIME CREMA

• 3 C organic zucchini, skin on, shredded
• 1 T salt, plus more for batter
• 2-1/2 C fresh (or frozen) COOKED corn, cut from cob (approximately 2-3 ears)
• 1 C onion, shredded
• 2 T garlic, minced
• 2 T fresh thyme, chopped
• 1/3 C organic parsley & cilantro, chopped (plus more for garnishing)
• 1 T jalapeno, minced (optional)
• 1 T toasted ground cumin
• 1 T smoked paprika (we use Penzy’s Spanish Smoked Paprika)
• 2 large organic eggs, lightly beaten
• 1-1/2 C sharp white cheddar, shredded
• 1/2 C panko
• 1/2 C corn meal
• 1/2 C all purpose flour
• 1 tsp kosher salt
• 1 tsp ground black pepper
• Extra virgin olive oil for frying (or other oil)
• Chipotle Crema (recipe below)
• Parsley and/or cilantro for garnish

In a large mixing sieve, add your shredded zucchini and 1 tablespoon salt.  Mix and set over a large mixing bowl for 15 minutes. The liquid from the zucchini will drain out. You should get close to a couple of cups of liquid, which you can discard. After 15 minutes wrap shredded zucchini tightly in a tea towel and squeeze all the liquid you can from the zucchini into your sink. It takes several squeezes. In another large mixing bowl, add prepared, drained zucchini, shredded onion, corn, garlic, thyme, parsley/cilantro chop, jalapeño, cumin, paprika, eggs, cheese, panko, corn meal, flour, salt and pepper. Mix well. Once everything is all mixed, grab a small saute pan to test a small amount of your batter. I like to do this to check for seasoning and the crisp that’s achieved.  On medium heat, add a small amount of oil and a dollop of your zucchini batter. Press down on dollop to make a small pancake. Fry for about 2-1/2 – 3 minutes per side (because it’s a smaller amount than you’ll use to make fritters) to get a crisp.Taste. Adjust seasonings and binders (more panko, corn meal or flour) as needed (you may even want to add more cheese). Once you have your batter ready, Heat a large non-stick saute pan or cast iron pan on medium heat. Add 2 tablespoons olive oil. Once oil is hot, you can start your first batch by adding heaping tablespoons of batter to the pan (ours were closer to 2 tablespoons). Don’t crowd fritters too much so you can skillfully flip them without breaking. Flatten with the back of a fork to make them about a 1/4″ thick and saute for about 4 minutes per side. They should be golden brown and crisp on both sides. Put cooked fritters on a parchment lined sheet pan in a warm oven (250 is fine) and repeat cooking process with remaining zucchini mixture. Present fritters on a serving platter with Chipotle Crema on the side. Garnish with sliced limes, chopped parsley and / or cilantro. Fritters are good warm or cold.

CHIPOTLE LIME CREMA

Makes approximately 1 Cup

• 1 chipotle pepper, finely chopped
• 1 T adobo (or you can use a second chipotle pepper)
• 1 C Nancy’s sour cream or Greek yogurt or Mexican crema
• 3 tsp freshly squeezed lime juice
• 1 tsp lime zest
• 1/2 tsp fresh garlic, finely minced
• 1 T organic cilantro, finely chopped
• 1 tsp smoked paprika
• ¾ tsp kosher salt

In a small mixing bowl, combine all ingredients and mix well. Refrigerate until ready for serving. You can make this two days in advance. Flavors just get better and better!