Corn and Zucchini Fritters with Avocado Crema

Ingredients

• 1.5 cups Corn kernels
• 1 medium Zucchini
• 1/2 cup Gluten-free flour
• 2 tablespoons Egg substitute
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Avocado
• 1/2 cup Dairy-free sour cream
• 1 tablespoon Lime juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grate the 1 medium zucchini. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
2. 2In a medium bowl, combine the 1.5 cups corn kernels, the squeezed zucchini, 1/2 cup gluten-free flour, 2 tablespoons egg substitute, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together until just combined into a batter.
3. 3Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat, approximately 175°C.
4. 4Carefully drop 2-3 tablespoonfuls of the batter into the hot skillet for each fritter, being careful not to overcrowd the pan. Cook for 3-4 minutes on the first side, until golden brown and crispy.
5. 5Flip the fritters and cook for another 3-4 minutes on the second side, until golden brown and cooked through. Remove the cooked fritters from the skillet and set aside on a plate.
6. 6While the fritters are cooking or after they are done, prepare the avocado crema. Combine the 1 medium avocado, 1/2 cup dairy-free sour cream, and 1 tablespoon lime juice in a blender or food processor. Blend until the mixture is completely smooth and creamy.
7. 7Serve the hot fritters immediately, topped with the prepared avocado crema.

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