Chive Corn Fritters with Roasted Zucchini Salsa

Chive and jalapeño corn fritters are pan-fried and served with zesty roasted zucchini salsa. This kid-friendly, gluten free meal is great for entertaining and makes delicious use of peak-of-summer produce.

Ingredients

• 2 cups finely chopped zucchini
• 1 cup finely diced tomatoes
• 1/2 cup finely chopped orange bell pepper
• 3 Tbsp. minced shallots
• 3 Tbsp. lime juice (divided)
• 2 Tbsp. olive oil
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. fresh chopped cilantro leaves
• 2 large eggs (lightly beaten)
• 1 Tbsp. finely chopped fresh chives
• 2 tsp. minced jalapeño (seeded)
• 1 Tbsp. fresh lime juice
• 1 garlic clove (minced)
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups fresh (or frozen, thawed corn kernels)
• 1/2 cup + 3 Tbsp. almond flour/meal
• 2 Tbsp. olive oil
• Optional topping: 2% plain Greek yogurt

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Prepare zucchini salsa by combining zucchini, tomatoes, bell pepper, shallots, 1 Tbsp. lime juice, olive oil, cumin, salt, and pepper in a large bowl; stir well. Spread evenly on a greased, rimmed baking sheet. Bake at 400°F for 20 to 25 minutes, tossing once halfway through, until zucchini and tomatoes are browned. Set aside to cool. Transfer to a bowl; toss with remaining 2 Tbsp. lime juice and cilantro.

3. 3

   Prepare corn fritters by placing eggs, chives, jalapeño, lime juice, garlic, cumin, salt, and pepper in a large bowl; stir with a whisk. Add corn and 1/2 cup almond flour; stir to combine. Add remaining almond flour in 1 Tbsp. increments until mixture is firm enough to handle. Chill for 20 minutes.

4. 4

   Heat oil in a large nonstick skillet over medium. Form a scant 1/3 cup corn mixture into a patty; repeat with remaining corn mixture to form 6 patties. Working in batches of 3, cook fritters, turning once, until brown, 5 to 6 minutes per side. Top corn fritters with Greek yogurt (if desired) and roasted zucchini salsa.