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Chive Corn Fritters with Roasted Zucchini Salsa
by Jamie Vespa on Monday October 9, 2017
Chive Corn Fritters with Roasted Zucchini Salsa

Chive and jalapeño corn fritters are pan-fried and served with zesty roasted zucchini salsa. This kid-friendly, gluten free meal is great for entertaining and makes delicious use of fresh produce.


**Roasted Zucchini Salsa**

  • 2 cups finely chopped zucchini
  • 1 cup finely diced tomatoes
  • ½ cup finely chopped orange bell pepper
  • 3 Tbsp. minced shallots
  • 3 Tbsp. lime juice, divided
  • 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. fresh chopped cilantro leaves

**Chive Corn Fritters**

  • 2 large eggs, lightly beaten
  • 1 Tbsp. finely chopped fresh chives
  • 2 tsp. minced jalapeño, seeded
  • 1 Tbsp. fresh lime juice
  • 1 garlic clove, minced
  • ½ tsp. ground cumin
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1½ cups fresh (or frozen, thawed) corn kernels
  • ½ cup + 3 Tbsp. almond flour/meal
  • 2 Tbsp. olive oil
  • Optional topping: 2% plain Greek yogurt


  1. Preheat oven to 400°F.
  2. Prepare zucchini salsa by combining zucchini, tomatoes, bell pepper, shallots, 1 Tbsp. lime juice, olive oil, cumin, salt, and pepper in a large bowl; stir well. Spread evenly on a greased, rimmed baking sheet. Bake at 400°F for 20 to 25 minutes, tossing once halfway through, until zucchini and tomatoes are browned. Set aside to cool. Transfer to a bowl; toss with remaining 2 Tbsp. lime juice and cilantro.
  3. Prepare corn fritters by placing eggs, chives, jalapeño, lime juice, garlic, cumin, salt, and pepper in a large bowl; stir with a whisk. Add corn and ½ cup almond flour; stir to combine. Add remaining almond flour in 1 Tbsp. increments until mixture is firm enough to handle. Chill for 20 minutes.
  4. Heat oil in a large nonstick skillet over medium. Form a scant ⅓ cup corn mixture into a patty; repeat with remaining corn mixture to form 6 patties. Working in batches of 3, cook fritters, turning once, until brown, 5 to 6 minutes per side. Top corn fritters with Greek yogurt (if desired) and roasted zucchini salsa.
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Serves: 4 servings

Nutrition Information

Serving size: ¼th of recipe Calories: 297 Fat: 19 gm Saturated fat: 3 gm Carbohydrates: 25 gm Sugar: 8 gm Sodium: 612 mg Fiber: 4.5 gm Protein: 11 gm Cholesterol: 106 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.