Zucchini Corn Fritters with Avocado
Our recipe for Zucchini Corn Fritters is easy to make and versatile enough to serve for breakfast, brunch, as a side dish or first course. These delicious little bites are packed with fabulous corn flavor and goodness from grated zucchini and corn. A creamy salsa topping is the perfect finishing touch.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
0.5 cup Pace® Chunky Salsa
2 tablespoons olive oil
0.25 cup milk
0.5 cup all-purpose flour
0.5 cup yellow cornmeal
1 teaspoon baking powder
1 cup frozen whole kernel corn, thawed
4 green onion, thinly sliced (about 1/2 cup)
1 large (about 8 ounces) zucchini, grated (about 2 cups) (place grated zucchini on a paper towel to absorb some of the liquid)
1 avocado, pitted, peeled and thinly sliced
0.5 cup Pace® Chunky Salsa
2 tablespoons olive oil
0.25 cup milk
0.5 cup all-purpose flour
0.5 cup yellow cornmeal
1 teaspoon baking powder
1 cup frozen whole kernel corn, thawed
4 green onion, thinly sliced (about 1/2 cup)
1 large (about 8 ounces) zucchini, grated (about 2 cups) (place grated zucchini on a paper towel to absorb some of the liquid)
1 avocado, pitted, peeled and thinly sliced
Instructions
Stir 1/2 cup soup and the salsa in a small saucepan. For the batter, stir the remaining soup, the milk, flour, cornmeal, baking powder, corn, green onions and zucchini in a large bowl.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Drop the batter in the skillet by 1/4 cup for each fritter (should make 12 fritters). Cook the fritters in batches for 8 minutes or until golden brown on both sides (and the centers are cooked through), adding more oil to the skillet as needed. Keep warm.
Heat the soup and salsa mixture over medium heat until hot. Place 2 zucchini fritters on each of 6 serving plates. Divide the avocado among the plates. Drizzle with the soup mixture.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Drop the batter in the skillet by 1/4 cup for each fritter (should make 12 fritters). Cook the fritters in batches for 8 minutes or until golden brown on both sides (and the centers are cooked through), adding more oil to the skillet as needed. Keep warm.
Heat the soup and salsa mixture over medium heat until hot. Place 2 zucchini fritters on each of 6 serving plates. Divide the avocado among the plates. Drizzle with the soup mixture.
Zucchini Corn Fritters with Avocado
Our recipe for Zucchini Corn Fritters is easy to make and versatile enough to serve for breakfast, brunch, as a side dish or first course. These delicious little bites are packed with...
Directions
Print
Stir 1/2 cup soup and the salsa in a small saucepan. For the batter, stir the remaining soup, the milk, flour, cornmeal, baking powder, corn, green onions and zucchini in a large bowl.Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Drop the batter in the skillet by 1/4 cup for each fritter (should make 12 fritters). Cook the fritters in batches for 8 minutes or until golden brown on both sides (and the centers are cooked through), adding more oil to the skillet as needed. Keep warm.Heat the soup and salsa mixture over medium heat until hot. Place 2 zucchini fritters on each of 6 serving plates. Divide the avocado among the plates. Drizzle with the soup mixture.
Ingredients
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup0.5 cup Pace® Chunky Salsa2 tablespoons olive oil0.25 cup milk0.5 cup all-purpose flour0.5 cup yellow cornmeal1 teaspoon baking powder1 cup frozen whole kernel corn, thawed4 green onion, thinly sliced (about 1/2 cup)1 large (about 8 ounces) zucchini, grated (about 2 cups) (place grated zucchini on a paper towel to absorb some of the liquid)1 avocado, pitted, peeled and thinly sliced
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