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Zucchini Fritters with Corn, Avocado, Cherry Tomato and Romaine Salad with Feta Dressing

Using fresh ingredients makes this the perfect summer meal
5 from 1 vote
Print Recipe
Course Main Course
Servings 6 people

Ingredients
  

Zucchini Fritters

  • 1 lb zucchini about 2
  • 1 tsp salt
  • 1 egg
  • 2 green onions finely chopped
  • 1/8 tsp black pepper
  • 3 Tbs flour
  • 1 Tbs avocado oil

Salad

  • 6 ears fresh corn shucked and silk removed
  • 1 bunch green onions
  • 1 jalapeño quartered
  • 3 Tbs olive oil
  • 1 medium head of romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 2 ripe avocados sliced

Dressing

  • 4 ounces feta cheese
  • 1/3 cup buttermilk
  • 1 tsp lemon zest plus 1 TBS lemon juice
  • 1 small clove minced garlic
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley

Instructions
 

Zucchini Fritters

  • Trim and coarsely shred zucchini into a sieve over a large bowl. Toss with 1 teaspoon salt and allow to sit for 10 minutes. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
  • In another bowl, whisk together the egg, green onions, and pepper. Stir the zucchini and flour into the egg mixture.
  • Heat the oil in a large pan (preferably cast iron) and drop 6 mounds of the mixture into the pan. Lightly flatten and cook for 5-7 minutes turning half way through, until golden brown on each side.

Salad Preparation

  • Heat the grill to medium high, brush the corn, green onions and the jalapeño pepper with oil and grill until slightly charred.
  • Whisk together all the dressing ingredients, add the chopped jalapeño. Toss the lettuce in some of the dressing, arrange the corn you've cut off the cob, chopped green onion, tomatoes, and avocado on top. Drizzle with the remaining dressing. Serve with fritters.