Power Up: Zucchini

Power Up: Zucchini

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Zucchini Corn Fritters with Chipotle Crema

– Ingredients-

Zucchini Corn Fritters: 
3 small-medium zucchini (roughly 8″ long and 2″ in diameter), grated
¾ cup grilled corn on the cob (about 2 ears)
½ cup fresh basil, finely chopped
1 large egg, beaten
½ cup panko bread crumbs
¼ cup all-purpose flour
salt and pepper to taste
olive oil for frying

Chipotle Crema:
½ cup sour cream
1 tbsp chipotles, puréed (or other hot sauce)
1 tsp fresh lime juice

– Directions –
  1. Preheat oven to 350°F. 
  2. Grate zucchini. Wrap grated zucchini in a clean tea towel and squeeze out as much excess liquid as possible. Place the grated zucchini in a mixing bowl. 
  3. Cut the corn kernels off of the cob and add to the zucchini. (TIP: If you don’t have corn on the cob, use frozen corn. Fry ¾ cup of frozen whole kernel corn over medium-high heat in a tbsp of olive oil for 10–12 minutes, until browned.) 
  4. Stir in chopped basil, panko, flour, beaten egg and salt and pepper, making sure mixture is thoroughly combined.  
  5. Form the fritters into tightly packed, Timbit-sized balls (about ¼ cup of the mix per fritter). In a large nonstick frying pan, on medium-high heat, heat a tbsp of olive oil. Place fritter balls in the pan and push down with a spatula to create a flat fritter. Fry for a few minutes on each side until browned. Then transfer the browned fritters to a large baking sheet to continue cooking in the oven. Repeat the process, in batches, until all of the fritters are browned. 
  6. Finish the fritters in the oven at 350°F for 15 minutes.  
  7. Purée a small tin of chipotles. Alternately, you can also substitute chipotle hot sauce or your favourite hot sauce.  
  8. Stir together the crema ingredients. 
  9. Yields 20 Fritters
– Nutritional Analysis –

(per fritter with sauce): calories 55, fat 3.1g, carbohydrates 5.6g, protein 1.6g, fiber 0.7g, cholesterol 12mg, potassium 88mg, vitamin A 5%, vitamin C 9%, calcium 1%, iron 3%   

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