Crispy Zucchini Patties with Charred Corn Salad and Lime Crema

These crispy zucchini patties are a delicious way to enjoy summer squash. Shredded zucchini is mixed with Monterey Jack cheese, eggs and a blend of Southwest spices, then pan-fried until golden brown. The result is a tender, flavorful patty with a satisfying crunch.

Serve them over a charred corn salad tossed with fresh tomatoes and scallions, then drizzle with a creamy lime crema and your favorite hot sauce. Every bite is a perfect combination of textures and bright, bold flavors.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture. Transfer to a large bowl.
2. Add eggs, 2 tablespoons sour cream, shredded Monterey Jack cheese, ancho chili powder, Southwest spice blend, flour, 1 teaspoon salt and a pinch of black pepper to the zucchini. Mix until well combined.
3. Heat 2 teaspoons oil and 1 tablespoon butter in a large non-stick skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening slightly to form patties. Cook for 3-4 minutes per side until golden brown and cooked through. Repeat with remaining batter, adding more oil and butter as needed.
4. While patties cook, prepare the corn salad. Cut the corn kernels off the cob. Heat remaining oil in a separate skillet over high heat. Add corn and cook without stirring for 2-3 minutes until charred. Add diced tomato and sliced scallions; cook for 1 minute more. Season with salt and pepper to taste. Remove from heat.
5. Make the lime crema: In a small bowl, combine remaining 2 tablespoons sour cream, juice of half the lime and a pinch of salt. Stir until smooth.
6. To serve, divide the charred corn salad among plates. Top with zucchini patties. Drizzle with lime crema and hot sauce. Garnish with remaining lime wedges.

Recipe Tips

FAQ

Can I make these zucchini patties ahead of time?

Yes, you can cook the patties and reheat them in a skillet or oven at 350°F until warm. The corn salad is best served fresh.

What can I use instead of ancho chili powder?

You can substitute regular chili powder or smoked paprika for a different flavor profile.

Is there a gluten-free option for the flour?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.