Cooking Directions

• Stir 1/2 cup soup and the salsa in a small saucepan.  For the batter, stir the remaining soup, the milk, flour, cornmeal, baking powder, corn, green onions and zucchini in a large bowl.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat.  Drop the batter in the skillet by 1/4 cup for each fritter (should make 12 fritters).  Cook the fritters in batches for 8 minutes or until golden brown on both sides (and the centers are cooked through), adding more oil to the skillet as needed.  Keep warm.
• Heat the soup and salsa mixture over medium heat until hot.  Place 2 zucchini fritters on each of 6 serving plates.  Divide the avocado among the plates.  Drizzle with the soup mixture.

Ingredients

• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
• 0.5 cup Pace® Chunky Salsa
• 2 tablespoons olive oil
• 0.25 cup milk
• 0.5 cup all-purpose flour
• 0.5 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 cup frozen whole kernel corn, thawed
• 4 green onion, thinly sliced (about 1/2 cup)
• 1 large (about 8 ounces) zucchini, grated (about 2 cups) (place grated zucchini on a paper towel to absorb some of the liquid)
• 1 avocado, pitted, peeled and thinly sliced