Name: Cheesy Zucchini Fritters with Lime Crema & Mexican "Street Corn" Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 3 eggs; 4 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 1 ½ jalapeño peppers; 3 limes; ¾ (227 g) block mozzarella cheese; 1 ½ cups plain Greek yogurt; 1 ½ heads romaine lettuce; 6 medium zucchini squash; all-purpose flour; black pepper; chili powder; extra virgin olive oil; garlic powder; mayonnaise; salt

Cheesy Zucchini Fritters with Lime Crema & Mexican "Street Corn" SaladCheesy Zucchini Fritters with Lime Crema & Mexican "Street Corn" Salad — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

3 eggs

4 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

1 ½ jalapeño peppers

3 limes

¾ (227 g) block mozzarella cheese

1 ½ cups plain Greek yogurt

1 ½ heads romaine lettuce

6 medium zucchini squash

all-purpose flour

black pepper

chili powder

extra virgin olive oil

garlic powder

mayonnaise

salt

Instructions

Wash and dry the fresh produce.

Trim and coarsely grate zucchini. Transfer to a colander and sprinkle with salt. Place the colander in a bowl to catch the excess moisture and set aside.

Zest and juice limes. Divide between a small and large bowl. Add yogurt and spices to the small bowl, then whisk to combine the lime crema. Set aside. (Reserve large bowl for the next step.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the large bowl with the lime along with additional yogurt, mayo, and spices. Whisk to combine the dressing and set aside.

Coarsely grate mozzarella. Place in another large bowl along with eggs and spices. Stir to combine.

Use paper towels or a clean cloth to squeeze excess moisture out of the grated zucchini. Transfer to the bowl with the mozzarella mixture, along with flour, and stir once more to combine the batter.

Preheat a large skillet over medium-low heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; flatten slightly with the back of a spoon. Cook, flipping once, until fritters are golden brown, 3-5 minutes. Remove to a paper towel-lined plate.

Meanwhile, halve grape tomatoes. Add to the bowl with the dressing.

Trim and cut green onions crosswise into thin pieces. Add to the bowl (reserving a small handful of green onions for serving).

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl.

Place corn in the colander and rinse under hot water (from the tap) to thaw. Add to the bowl, along with feta, and stir to combine the salad.

To serve, divide salad and fritters between plates or bowls. Top fritters with lime crema and reserved green onions. Enjoy!

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