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2 large zucchini shredded*

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1 shallot grated

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1 cup corn kernels

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1 ripe, Fresh California Avocado seeded, peeled and diced

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1 Tbsp. minced green onion

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1 jalapeño minced

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2 large eggs

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2/3 cup all-purpose flour

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1/3 cup grated parmesan cheese

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1/2 tsp. garlic powder

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1/2 tsp. kosher salt

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1/2 tsp. cracked black pepper

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1/2 cup vegetable oil for frying

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1/2 cup mayonnaise

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1/4 cup ketchup

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1/2 tsp. Worcestershire sauce

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1/2 tsp. cracked black pepper

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1 tsp. garlic powder

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1/2 tsp. Cajun seasoning

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.