Zucchini Corn Fritters with Honey Mustard Dressing & Dip

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• 2 zucchini, medium to large size
• 1 egg
• 1/2 small yellow onion, diced
• 1 poblano pepper, diced
• 2 ears of corn, kernels removed 
• 1 clove garlic, minced
• 1/2 cup masa harina flour
• 1/2 cup all purpose flour
• 3/4 cup milk, we used nut milk
• 1 tbsp. apple cider vinegar 
• 1/4 tsp. baking soda
• 2 tsp. olive oil
• Salt and pepper, to taste 
• Chives, diced
• 1 Lime, juiced
• Cilantro
• Toby’s Honey Mustard Dressing & Dip

Gather all ingredients. Shred the zucchini and squeeze out the liquid using towels––you want it to be as dry as possible. Mix the masa harina flour, all purpose flour, salt, and pepper in a medium bowl. 

Next, whisk milk, apple cider vinegar, and the egg in a small bowl and set aside. Heat a skillet over medium and sauté the onion, poblano pepper, and corn kernels for about 10 minutes, or until lightly charred.

Combine the zucchini, flour mixture, milk mixture, and sauteed corn mixture in a large bowl. 

Heat the olive oil in a skillet over medium high heat. Create each fitter by frying ¼ cup of the mixture for 2-3 minutes on each side. Transfer the fritters to a lined sheet pan and bake them for about 12 minutes. Remove from heat and serve immediately. 

Serve these zucchini corn fritters garnished with cilantro and a heaping pour of Toby’s Honey Mustard Dressing. Enjoy!