Sometimes it’s fun to have a side dish be the star of a meal. I often focus too much attention on the main entrée, neglecting the sideshow. Here, put these easy to prepare zucchini fritters in the spotlight. Drizzle with avocado crema, Latin America’s answer to how to jazz up sour cream. It’s a bit tangy and tart, with sheep’s milk yogurt flavored with lime juice and puréed avocado. Hints of cumin and cilantro keep this sauce lively.
Pair the fritters with roasted or grilled chicken, pork chops, or beef for a light and memorable meal. I seasoned chicken with Penzey’s Adobo combination and roasted it for an easy companion, but the options are as wide as your imagination!
Zucchini Fritters with Avocado Crema Recipe
For Avocado Crema:
12 oz sheep’s milk or other plain yogurt
2 tsp lime juice
1 firm ripe avocado
3/4 tsp cumin
1/4 tsp salt
12 cilantro leaves, washed and dried
Place ingredients in bowl of a food processor or Ninja blender and whirl until smooth. Season to taste with salt and pepper.
1 medium zucchini, shredded
1 medium yellow squash, shredded
Note: you’ll need 2 cups total of shredded vegetables, so eyeball it accordingly when selecting the zucchini and squash
3 large scallions, white and light green parts only, minced
1 clove garlic, minced
1 tsp lemon zest
1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp black pepper
1 egg, lightly beaten
1/2 cup all-purpose flour
1/2 tsp baking powder
4 T olive oil
Combine shredded vegetables, scallions, garlic, lemon zest, cumin, salt and pepper in large work bowl. Add beaten egg and stir to incorporate. Add flour and baking powder and stir gently with a rubber spatula until ingredients are combined.
Line a baking sheet with paper towels and place away from direct flames.
Heat oil over medium-high heat in large, nonstick skillet until it moves about freely.
Add two tablespoons zucchini mixture to skillet, pressing down gently to create a mini-pancake. Repeat to fill skillet. Fry on both sides until golden brown, a total of about 3 minutes. Remove fritters to paper towel lined baking sheet when done and repeat in batches until completed. Add more oil if necessary.
Serve fritters immediately, drizzled with avocado crema.
Got leftovers? Poach an egg and serve it on top of these tasty fritters for breakfast!
Stephanie Davis, wine educator with the podcast WineTwoFive, told me that rosé wines are a summer favorite with plentiful choices. The color of rosé wines ranges from the palest pink to deep salmon. Flavors and textures run the spectrum of light, subtle and delicate strawberry notes to in-your-face rich, ripe melon and sweet tarts. Rosé wines are especially appealing with fried foods, and Stephanie thinks this recipe, with its tang, spice and crispy texture, will be best friends with a rosé. Choose one from the south of France and you can’t go wrong.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress