Zucchini & Corn Fritters with Three Dips
Crispy zucchini and corn fritters served with tomato salsa, cilantro cream cheese, and broccoli “brocamole”.
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Ingredients
- 2 medium zucchini
- 1 ¼ cups canned corn, drained
- 1 ⅓ cups all-purpose flour
- 1 large egg
- ½ teaspoon baking soda
- Olive oil, for cooking
- 1 tomato
- ½ red onion
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3 1/2 oz cream cheese, softened
- 1 small bunch fresh cilantro, rinsed and dried
- 1 head broccoli
- Juice of ½ lime
- Olive oil
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