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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 peak-of-summer produce.
Course Appetizer, Entree
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 297kcal


  • **Roasted Zucchini Salsa**
  • 2 cups finely chopped zucchini
  • 1 cup finely diced tomatoes
  • 1/2 cup finely chopped orange bell pepper
  • 3 Tbsp. minced shallots
  • 3 Tbsp. lime juice divided
  • 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 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
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups fresh or frozen, thawed corn kernels
  • 1/2 cup + 3 Tbsp. almond flour/meal
  • 2 Tbsp. olive oil
  • Optional topping: 2% plain Greek yogurt


  • Preheat oven to 400°F.
  • 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.
  • 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 1/2 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.
  • Heat oil in a large nonstick skillet over medium. Form a scant 1/3 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.


Serving: 1g | Calories: 297kcal | Carbohydrates: 25g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Sodium: 612mg | Fiber: 4.5g | Sugar: 8g