Yum yum yum! These were so delicious. They showcased sweet corn better than anything I’ve had in a long time. The only thing that fell a little flat was the avocado crema. Next time, I’ll just serve these with fresh avocado (it was a little bland and I could barely taste the avocado). Also, I added half a red bell pepper to brighten the colors up a bit. Turned out great.
It also came together surprisingly quickly given the veggie prep. Cutting off the corn kernels and grating the squash was pretty fast, then you just mix it together with some flour and egg and fry away.
These were definitely best the first day. I saved the batter to fry up more over the next few days, and they were still good but not quite as amazing as they first ones. Also could probaly use less oil next time.
1. Skipped the crema, made creamy cilantro lime dressing instead and put the fritters over a bed of baby greens. Yum!
2. The recipe calls for 1/2 c each of yellow squash and zucchini for a total of 1 cup of summer squash. 1/2 c is about equivalent to 1/2 yellow squash or 1/2 zucchini. So next time to avoid leftover raw squash, just use one whole yellow squash or zucchini rather than half of each. Don’t try to add any more vegetables, otherwise they don’t hold together as well.
3. Careful when frying. Over very high heat, the corn starts to pop out of the pan, which could result in some nasty burns.
4. The dough will still seem very wet, even though I added 2 extra tbsp of flour. But once they’re in the pan, the heat binds everything together nicely.