Savor Episode 51 Zucchini Corn Fritters
By: Martha Avary
Updated: February 8, 2013
Zucchini and Corn Cakes w/Poblano & Cilantro Sauce
8 servings
1/2 cup shredded zucchini
1/2 cup roasted corn
2 egg whites, beaten
1/8 cup wheat flour
1/8 cup chopped green onion
cup shredded jack, fresh romano or parmesan
1 tsp cumin
3 tbsp chopped oregano
1 tsp salt
Shred zucchini and roast corn.
Whip eggs and flour together until blended.
Mix all ingredients together.
Make 3 oz patties and grill on hot grill for 4-5 minutes each side until nicely
browned and cooked through.
Finish with 1 oz sauce.
Sauce
1 cup poblano chilies
1 jalapenos seeded
medium onion
Roast in oven until slightly browned. Set aside.
In a blender:
Add the chilies and onion
2 tbsp canola oil
1/8 cup white wine
tsp salt
bunch fresh cilantro, stems removed
2 tbsp honey
Blend until smooth
Ladle 1 oz over corn cake.
Garnish with ricotta cheese.
8 servings
1/2 cup shredded zucchini
1/2 cup roasted corn
2 egg whites, beaten
1/8 cup wheat flour
1/8 cup chopped green onion
cup shredded jack, fresh romano or parmesan
1 tsp cumin
3 tbsp chopped oregano
1 tsp salt
Shred zucchini and roast corn.
Whip eggs and flour together until blended.
Mix all ingredients together.
Make 3 oz patties and grill on hot grill for 4-5 minutes each side until nicely
browned and cooked through.
Finish with 1 oz sauce.
Sauce
1 cup poblano chilies
1 jalapenos seeded
medium onion
Roast in oven until slightly browned. Set aside.
In a blender:
Add the chilies and onion
2 tbsp canola oil
1/8 cup white wine
tsp salt
bunch fresh cilantro, stems removed
2 tbsp honey
Blend until smooth
Ladle 1 oz over corn cake.
Garnish with ricotta cheese.
