Corn and Zucchini Fritters with Thyme
Using fresh summer produce, these corn and zucchini fritters are crisp on the outside and soft on the inside. Perfection!
Servings: 4 large fritters
Ingredients
- 1 ½ cups sweet corn, cooked
- 1 cup zucchini, shredded
- ⅓ cup almond flour
- 2 eggs, lightly beaten
- 1 teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 tablespoon olive oil
Instructions
- Combine all ingredients in a medium-sized bowl with your hands. If mixture seems to wet, add more almond flour, one tablespoon at a time.
- Heat a non-stick frying pan with olive oil to medium-high heat. Add your corn and zucchini fritters that you've shaped into 4 patties, each about ¾" thick. They will seem like they won't hold together, but once you throw them on the frying pan, they'll sear together.
- Cook about 3 minutes per side before flipping. Don't move them or touch them until the time's up. Gently flip them if the bottom is nice and brown. Cook for another 3 minutes.
- Transfer to a plate and serve immediately. Serve with sour cream or avocado crema if desired.