Southwest Zucchini Patties
with Charred Corn Salad, Lime Crema & Hot Sauce
It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. Tonight’s patties star zucchini mixed with Monterey Jack cheese and Southwest spices to create the ultimate batter. They’re shallow-fried pancake-style until crispy, then laid over charred corn salad (aka your favorite Mexican street food-inspired side) and topped with a drizzle of lime crema and hot sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
13.4 ounce
Corn Kernels
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
1 teaspoon
Ancho Chili Powder
4 tablespoon
Sour Cream
(Contains Milk)
2 unit
Eggs
(Contains Eggs)
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Southwest Spice Blend
½ cup
Flour
(Contains Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Trim and grate zucchini on the largest holes of a box grater. Place grated zucchini in the center of a clean kitchen towel or a couple layers of paper towels and toss with a big pinch of salt; set aside. • Drain corn and pat dry with paper towels. Zest and quarter lime. Dice tomato. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and half the chili powder (you’ll use more in the next step); cook, stirring occasionally, until corn is charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl. Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted. Set aside to cool. TIP: To help cool your corn down quicker, refrigerate until ready to use in step 3.
• While corn cools, in a small bowl, combine sour cream with a squeeze of lime juice and lime zest to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. • Once corn has cooled to room temperature (or colder if you like), stir in tomato, scallion whites, a squeeze of lime juice, and remaining lime zest to taste. Season generously with salt and pepper. Add another pinch of chili powder to taste if you like things spicy. Toss to combine.
• Gather towel with zucchini into a tight bundle and squeeze over sink to remove any excess moisture. Repeat until zucchini is very dry. • Transfer zucchini to a second large bowl. Crack one egg* (two eggs for 4 servings) into bowl. Add Monterey Jack, Southwest Spice, and flour. Add 1 tsp oil, ½ tsp salt, and pepper. (For 4, use 2 tsp oil and 1 tsp salt.) Stir until flour is fully incorporated and batter is thoroughly combined. TIP: Batter should be thick but not dry. Add water 1 TBSP at a time as needed.
• Heat a large drizzle of oil in pan used for corn over medium-high heat. Place two ¼-cup scoops of batter into hot pan. Gently press each to flatten. Cook until lightly browned and crisp, 4-6 minutes per side. • Transfer zucchini patties to a paper-towel-lined plate. • Repeat process with remaining batter, adding a drizzle of oil between batches if necessary.
• Divide corn salad between plates. Top with zucchini patties. Drizzle with lime crema and hot sauce to taste. Garnish with scallion greens. Serve with remaining lime wedges on the side.
