Crispy Zucchini Fritters with Chipotle-Lime Crema

CRISPY ZUCCHINI FRITTERS WITH CHIPOTLE-LIME CREMA
FRITTERS:
2 medium fresh zucchinis
Kosher salt
1 egg
2 green onions, sliced
¼ c. flour
1 T. cornstarch
Vegetable oil, for frying
CHIPOTLE-LIME CREMA:
¾ c. sour cream
3 T. mayo
1 T. Tabasco
1 t. chipotle chili powder
1 t. ground cumin
Kosher salt
Juice 1 lime

1. CHIPOTLE-LIME CREMA: In bowl, whisk together sour cream, mayo, Tabasco, chili powder, cumin, salt and lime juice. Set aside.
2. FRITTERS: Spiralize or grate zucchini. Toss with salt and set in colander for 10-15 minutes. Press with paper towels to remove as much water as possible.
3. In bowl, whisk together eggs and green onions. Gently fold in zucchini, then flour and cornstarch. Just to combine, do not over mix.
4. In large cast-iron skillet, heat ¼” oil over medium heat.
5. Drop a teaspoon of batter into pan. If it sizzles, it is ready (temp should be 325).
6. Using a spring-handled cookie scoop, drop about ¼ c. of batter into hot oil, leave spaces between fritters.
7. Flatten fritters with back of spoon until they are no more than 1/2 “ thick. Cook until golden brown, 3-4 minutes, flip and cook another 3 minutes. Transfer to cooling rack or paper-lined plate. Serve hot with CREMA.