Roasted Corn Zucchini Fritters with Chipotle Lime Cream

Topped with chipotle lime cream, pan fried fritters stuffed full of late summer veggies make a satisfying meal.

For the Fritters:
2 Zucchini, medium (1 1/2 lb)
2 Ears of Corn, husks on
1/3 C Sweet White Onion, small dice, about 1/2 small onion
1/3 C Poblano Pepper, small dice, about 1/2 a small poblano
1 Garlic Clove, large, or 2 tsp minced
1/2 C Masa Harina Flour
1/2 C All Purpose Flour
1/4 tsp Baking Soda
1 1/4 tsp Salt, divided
1 tsp Ground Pepper
3/4 C Milk + 1 Tbs Apple Cider Vinegar (or use 3/4 C Buttermilk)
1 Egg
2 tsp Coconut Oil + Coconut Oil for Frying, about 1/2 C
Chives, Lime Wedges and Cilantro For Garnish

For the Chipotle Cream:
1/2 C Sour Cream
1 Chipotle Pepper in adobo sauce
2 tsp Adobo Sauce
Pinch of Sugar
1/4 tsp Salt
1/2 Lime, juiced

View the full recipe at Vanilla and Bean →