Zucchini Fritters with Avocado Dip

For the Zucchini Fritters: Start by preheating the oven to 425 F and line a baking sheet with parchment paper. Grate the zucchini. Place the grated zucchini in a mesh bag/strainer and squeeze out as much liquid as you can. In a separate bowl, add the zucchini, corn, onion, parsley, cilantro, eggs, parmesan cheese, salt and pepper. Add the flour and baking powder to the bowl and mix until everything is incorporated. Spoon some of the mixture, and using your hands, roll into balls and place on a tray lined with baking paper. If the mixture is too wet, you can add a little more flour or squeeze out more liquid. Flatten the balls slightly and brush or spray the fritters with a little olive oil to the top. Place the tray in the oven and bake for about 20-25 minutes or until slightly golden. Allow them to cool and serve with the avocado dip.

For the Avocado Dip: Place all the dip ingredients (avocado, parsley, cilantro, lime juice, jalapeño, salt, pepper) in a blender or food processor. Blend until creamy. You might need to add a little water if it’s too thick.