I bought this cookbook called Vibrant Foods a few weeks ago. Sterling and I have a tradition each Saturday after the Farmers Market we stop in Blue Bicycle Books on the way back to our car. They have used and new books and I love supporting local businesses. Plus I am such a nerd and love browsing in a bookstore. I usually always buy Sterling a book but don't always find something for me each time. This cookbook stood out though, it had beautiful pictures and all the recipes sounded so good. So fast forward a few weeks and I finally busted it open to try out a recipe. I choose this particular recipe because I had an abundance of corn and zucchini. This recipe could not be easier and the ingredients are super simple. It is filled with such fresh Summer flavors. The taste of the sweet corn, basil, and squash were just delicious together. Throw on some avocado crema and you have a stand out meal for Meatless Monday! Matt and I both thought these were really good, I will definitely be making them again. || S W E E T C O R N A N D S Q U A S H F R I T T E R S W I T H A V O C A D O C R E M A || From Vibrant Foods -2 ears of corn, husks and silks removed - 1/2 cup grated zucchini (about 1 small zucchini) - 1/2 cup grated squash (about 1 small squash) - 1 jalapeno seeded and diced - 5 green onions sliced - 1/4 cup chopped fresh basil - 1 teaspoon salt - 1 teaspoon pepper - 1 egg beaten - 1/2 cup all purpose flour - 3 tablespoons olive oil AVOCADO CREMA - 1 avocado diced 1/2 cup plains Greek yogurt -1 tablespoon fresh lime juice - salt Slice the kernels off the corn and place in a large bowl. Add zucchini, squash, jalapeno, green onions, basil, salt and pepper. Add egg and mix until evenly combined. Keep sprinkling in flour until the batter is moist, but more vegetables than batter. Set aside to rest for 10 minutes. While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in bowl. If you want this more pureed blend in blender. In a large skillet over medium heat, heat olive oil. Working in batches, measure about 1/4 cup the batter for each fritter and drop in the pan, lightly pressing with a spatula. Cook 3-4 fritters at a time, 4-5 minutes until the edges are lightly browned then flip and cook other side about 3-4 minutes. Place cooked fritters on a paper towel lined plate. Serve fritters warm served with crema and fresh basil.