California Avocado Corn Fritters with Chipotle Aioli Sauce

California Avocado Corn Fritters with Chipotle Aioli Sauce

1. In a large bowl, mix together the shredded zucchini, shallot, corn kernels, avocados, green onions, jalapeño, eggs, all-purpose flour, parmesan cheese, garlic powder, kosher salt and black pepper until smooth.
2. Heat a medium cast-iron skillet over medium-high heat with a generous layer of olive oil (about 1/4 cup).
3. Drop a large spoonful of fritter batter into the skillet and flatten with the back of the spatula. Be careful not to overcrowd the pan and cook in batches, if necessary.
4. Fry each fritter for 2 minutes, or until golden brown. Flip and finish frying the other side until golden, another 2 minutes.
5. Serve alongside Chipotle Aioli Sauce and garnish with sliced avocado, if desired.

Chipotle Aioli Sauce

1. In a small bowl whisk together all ingredients until well combined.
2. Transfer to the refrigerator until serving.

*Note: To prep the zucchini – shred the zucchini on the medium holes of a box grater. Place in a bowl and sprinkle the zucchini shreds with kosher salt. Allow the salt to draw out some of the moisture from the zucchini for 5-10 minutes. Transfer to a tea towel or cheesecloth and squeeze out any excess moisture.

Serving Suggestion: Top with extra chopped green onions for garnish and half of a California Avocado sliced on the side.

Beverage Pairing: Pair with your favorite refresher.