2 medium zucchini, grated
2 ears fresh corn, kernels removed (about 1 1/2 cups)
2 green onions, thinly sliced
2 large eggs
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil, plus more as needed
Avocado Herb Sauce
1 ripe avocado
¼ cup fresh parsley, cilantro, or a combination
1 tbsp lime juice
1 tbsp olive oil
2–3 tbsp water
¼ tsp salt
Pinch of black pepper
Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine zucchini, corn, green onions, eggs, flour, Parmesan, garlic powder, salt, and pepper. Mix until combined. Heat olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture for each fritter and flatten slightly. Cook in batches for 3–4 minutes per side, until golden brown and crisp. Meanwhile, combine all herb sauce ingredients in a blender or food processor and blend until smooth. Add additional water, 1 tablespoon at a time, until the sauce reaches a drizzling consistency. Serve fritters warm with the avocado herb sauce.
