Zucchini & Corn Fritters with Tomatillo Sauce

The sourness of the tomatillo sauce was a nice contrast to the sweet corn.

Tomatillo Sauce

This makes a medium sized bowl of sauce. Plenty for the corn fritters and enough for chips.

16 Tomatillos, husked and washed

2 Poblano Chilis, seeds and membranes removed

1 Whole Jalapeno, seeds and membrane removed

2 Tablespoons Garlic, chopped

1 Cup Chicken Broth

1/2 Cup Fresh Cilantro, snipped

A Generous Pinch of Sugar

Olive Oil

Sea Salt & Pepper To Taste

Preheat broiler. Place the tomatillos and poblano peppers on a baking sheet lined with foil.

Broil until charred and blistered turning once halfway through the broiling process.

Place the broiled poblano peppers in a plastic bag, close, and set aside. (I also placed the tomatillos in a bag because I had to run a short errand. It was perfect, by the time I returned they were cool enough to handle and the bag had steamed the juices out of them nicely.)

Once the poblanos have cooled enough to handle, remove the charred skin and discard. Add the poblanos, tomatillos (with the juices), and the jalapeno pepper to a large blender. Blend until smooth.

Drizzle a large skillet with about 1/2 Tablespoon olive oil. Heat to medium low and add the chopped garlic. Cook until they begin to turn golden.

Add the tomatillo mixture and simmer for 5 minutes or so. Add the chicken broth and simmer for another 8-10 minutes or so. Stir in the snipped cilantro, season with salt and pepper and a generous pinch of sugar. Pour into a serving bowl and allow to cool.

(I made my sauce the day ahead and brought it to room temperature before serving it with the fritters.)

Zucchini & Corn Fritters 

Makes about 20-25 fritters

2 Zucchini, about 1 to 1/2 cups when grated

4 Eggs, lightly beaten

About 2 Cups Daiya Cheddar Style Cheese

2/3 Cup Mama’s All Purpose Almond Flour

2/3 Cup White Rice Flour

(whisk almond flour and rice flour together)

2/3 Cup Chopped Green Onions

4 teaspoons Cumin

2 teaspoons Dried Oregano

1 teaspoon Sea Salt

2 Cups Frozen Whole Kernel Corn or Fresh Corn grilled and removed from cob

Canola Oil, for frying

Place frozen corn (if using) in a colander in sink or over a bowl and allow to defrost (about 2 hours). When corn has completely thawed, coarsely shred zucchini and drain on several layers of paper towels, patting dry with another layer of paper towels.

Line a baking sheet with several paper towels and preheat the oven to 300 degrees. This is where I love a convection oven because the hot air will keep them crisp.

In a large bowl, add the zucchini, eggs, cheese, flour, green onion, cumin, oregano, and sea salt. Stir well, fold in the thawed corn.

Fill a large skillet with about 1 1/2 inches of canola oil and heat on medium. Test by adding a tiny drop of the corn mixture. Once it has a strong sizzle, it’s hot enough to begin adding the corn mixture about 1 1/2 Tablespoons at a time. I put 1 1/2 Tablespoons of the mixture onto a spatula, spread it with a spoon (thick – about half the size of the palm of my hand and I have small hands) and then scraped into the oil with a knife.

Cook until golden brown on both sides. Remove to paper towel covered baking sheet and keep in preheated. Repeat process with the remaining batter.