Using fresh summer produce, these corn and zucchini fritters are crisp on the outside and soft on the inside. Perfection!
Course: Side Dish
Keyword: corn and zucchini fritters, corn fritters
Servings: 4large fritters
1 ½cupssweet corn, cooked
2eggs, lightly beaten
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.