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Spicy Summer Squash Fritters with Corn Salsa and Avocado Crema
Spicy Summer Squash Fritters with Corn Salsa and Avocado Crema
Spicy Summer Squash Fritters with Corn Salsa and Avocado Crema
Spicy Summer Squash Fritters with Corn Salsa and Avocado Crema
22” Extra Large Electric Griddle

Product used

Spicy Summer Squash Fritters with Corn Salsa and Avocado Crema

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins (+ 50 mins standing time)
Serves: 4

Ingredients

Squash Fritters:

  • 3 cups shredded green and yellow zucchini
  • 1/2 tsp salt
  • 1 tbsp ground flax
  • 1 green onion, finely chopped
  • 1 tbsp finely chopped fresh basil
  • 1/2 serrano chili pepper, seeded and diced
  • 1 clove garlic, minced
  • 1/2 tsp each pepper, ancho chili powder, dried oregano and ground cumin
  • 2 eggs
  • 1 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp coconut oil

Corn Salsa:

  • 1 1/2 cups cooked corn kernels
  • 1 cup diced tomatoes
  • 1/3 cup diced red onion
  • 1 small jalapeño pepper, seeded and diced
  • 3 tbsp lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1/2 tsp salt

Avocado Crema:

  • 1 ripe avocado, halved, pitted, peeled and chopped
  • 3 tbsp coconut milk
  • 1 tsp lime zest
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp each salt and ground cumin


methodology

1. Squash Fritters: Toss zucchini with salt; drain in colander for 20 minutes. Squeeze to release excess moisture. Meanwhile, in small bowl, stir together flax and 1/3 cup water. Let stand for 10 to 15 minutes or until starting to gel.

2. In large bowl, combine salted zucchini, green onion, basil, serrano pepper, garlic, pepper, chili powder, oregano and cumin; stir in flax, eggs, almond flour, baking soda and baking powder until well combined. Refrigerate for 30 minutes. Shape into 16 patties, about 1/2-inch thick.

3. Preheat CRUX 22-inch Extra Large Electric Griddle. Turn temperature control dial to 350˚F. Brush griddle with coconut oil. In two batches, cook fritters, turning once, for 6 to 8 minutes or until golden brown and cooked through, brushing griddle with coconut oil as needed.

4. Corn Salsa: Stir together corn, tomatoes, red onion, jalapeño, lime juice, cilantro and salt. Refrigerate until ready to serve.

5. Avocado Crema: In blender, mix together avocado, coconut milk, lime zest, lime juice, olive oil, salt and cumin until smooth. Refrigerate until ready to serve. Serve fritters with salsa and crema.


Tip:

  • For a milder spice, substitute 2 tbsp diced poblano chili pepper for serrano chili pepper.

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