• 2 cups sweet corn
  • 1 1/2 cups grated zucchini, using the largest holes on a grater
  • 1 jalapeño pepper, minced
  • 1/3 cup thinly sliced green onions, white and green parts
  • 1 clove garlic, minced
  • 2 tablespoons basil pesto
  • 1/4 cup chopped cilantro
  • 1 teaspoon kosher salt
  • 1/2 cup grated cheddar cheese
  • 3 large eggs, beaten
  • 1 cup gluten free flour (or regular flour)
  • 3 tablespoons extra virgin olive oil


  • 1 ripe avocado
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • small handful cilantro
  • few dashes chipotle hot sauce


    1. Blend the ingredients until smooth.
    2. Slice the corn kernels from the cobs using a sharp knife and place in a large mixing bowl.  Add the zucchini, jalapeño pepper, green onions, garlic, pesto, cilantro, salt, and cheese. Toss well with a large spoon or your hands.

In a small bowl, stir together the beaten eggs and flour. Add this very thick mixture to the vegetables and combine thoroughly using a spoon or your hands.

  1. Let it all relax in the bowl at room temperature for at least 20 minutes so that the egg is absorbed by the flour and the zucchini releases some of its moisture.
  2. Meanwhile, place the grilling steel or griddle on the grates of your barbecue or smoker and preheat on MEDIUM. Brush 1-2 Tbsp olive oil over the surface.  Working in batches, drop about 1/4 cup of batter onto the hot surface. Space the fritters about 1-IN (2.54cm) apart.
  3. Allow to cook about 5 minutes until the bottom edges just begin to turn brown. Using a flat spatula, flip them over. Cook for another 4 – 5 minutes. The fritters should be lightly browned on both sides.  Move them up to the top rack to stay warm while you repeat with the remaining batter. Serve with avocado cream.