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Chive Corn Fritters with Roasted Zucchini Salsa Recipe

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Chive Corn Fritters with Roasted Zucchini Salsa is a delicious American appetizer or entree featuring crispy, flavorful corn fritters infused with chives and jalapeño, paired with a vibrant roasted zucchini salsa. This dish offers a perfect balance of spice, freshness, and wholesome ingredients, ideal for a light meal or party appetizer.

  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Appetizer, Entree
  • Method: Baking and Frying
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Roasted Zucchini Salsa

  • 2 cups finely chopped zucchini
  • 1 cup finely diced tomatoes
  • 1/2 cup finely chopped orange bell pepper
  • 3 Tbsp. minced shallots
  • 3 Tbsp. lime juice, divided
  • 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. fresh chopped cilantro leaves

Chive Corn Fritters

  • 2 large eggs, lightly beaten
  • 1 Tbsp. finely chopped fresh chives
  • 2 tsp. minced jalapeño, seeded
  • 1 Tbsp. fresh lime juice
  • 1 garlic clove, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups fresh or frozen, thawed corn kernels
  • 1/2 cup + 3 Tbsp. almond flour/meal
  • 2 Tbsp. olive oil
  • Optional topping: 2% plain Greek yogurt

Instructions

  1. Preheat Oven and Roast Salsa: Preheat your oven to 400°F. Combine chopped zucchini, tomatoes, orange bell pepper, shallots, 1 tablespoon lime juice, olive oil, cumin, kosher salt, and black pepper in a large bowl. Stir well to coat the veggies. Spread the mixture evenly on a greased, rimmed baking sheet. Roast in the oven for 20 to 25 minutes, tossing halfway through until the zucchini and tomatoes develop a nice browned color. Remove from oven and allow to cool. Transfer to a bowl and toss with the remaining 2 tablespoons lime juice and fresh cilantro leaves.
  2. Mix Corn Fritter Batter: In a large bowl, whisk together the beaten eggs, finely chopped chives, minced jalapeño, lime juice, minced garlic, ground cumin, kosher salt, and black pepper. Add the corn kernels and 1/2 cup almond flour; stir to combine well. Gradually add the remaining 3 tablespoons almond flour in 1 tablespoon increments until the mixture is firm enough to handle. Chill the mixture for 20 minutes to set.
  3. Cook Corn Fritters: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Form the chilled corn mixture into scant 1/3 cup patties; you should get about 6 fritters. Cook them in batches of 3, frying for 5 to 6 minutes per side until golden brown and cooked through. Turn carefully to ensure an even crisp.
  4. Serve: Serve the corn fritters hot, topped with a dollop of 2% plain Greek yogurt if desired, and a generous spoonful of the roasted zucchini salsa on top or on the side. Enjoy this flavorful and wholesome dish as an appetizer or light entree.

Notes

  • Use fresh corn when in season for best flavor; frozen corn works well when thawed.
  • Seed the jalapeño to control heat according to your preference.
  • Almond flour helps keep this recipe gluten-free and adds a nutty flavor.
  • Can be served with additional toppings like sour cream or avocado slices.
  • Leftover salsa can be refrigerated for up to 3 days.

Find it online: https://cookingwithsarah.com/chive-corn-fritters-with-roasted-zucchini-salsa-recipe/