Zucchini and Corn Fritters with Cilantro Avocado Cream and Quick Pickled Radishes

Instructions

1. 1

   Place the grated zucchini in a clean towel or colander, sprinkle with a pinch of the salt, and squeeze out as much liquid as possible. This helps the fritters brown properly instead of turning soggy.

2. 2

   In a medium bowl, combine the drained zucchini, corn, red onion, 1 grated garlic clove, eggs, rice flour, Parmesan, half of the chopped cilantro, 1 teaspoon cumin, 1 teaspoon salt, and black pepper until evenly mixed.

3. 3

   In another bowl, make the quick pickled radishes by mixing the sliced radishes with the apple cider vinegar, 1 tablespoon lime juice, the honey, 1 tablespoon olive oil, and a pinch of salt. Let them sit for 15 minutes, stirring once halfway through.

4. 4

   Prepare the cream by blending or mashing the avocado with the plain yogurt, the remaining garlic clove, the rest of the cilantro, the remaining tablespoon of lime juice, the remaining 1/4 teaspoon cumin, and a pinch of salt until smooth.

5. 5

   Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and, once hot, form 8 fritters by spooning portions of the mixture into the pan and flattening them slightly with a spoon.

6. 6

   Cook the fritters for 3 to 4 minutes per side, until golden and cooked through. Adjust the heat as needed so they do not burn. If you want to keep them warm, transfer them to a tray and hold them in the oven at 200 °F / 95 °C while you finish the batch.

7. 7

   Serve the fritters hot with a generous spoonful of cilantro avocado cream on top or alongside, and finish with the quick pickled radishes and a little of their pickling liquid for brightness.