Zucchini Corn Fritters

These fritters combine the subtle sweetness of corn with the mild flavor of zucchini, creating a versatile dish that works beautifully as an appetizer, side, or light meal.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Zucchini Fritters, Corn Fritters, Summer Recipe, Vegetable Fritters

Prep Time: 20

Cook Time: 15

Draining Time: 10

Total Time: 35

Servings: fritters

Calories: 285kcal

Equipment

Box grater
Large Skillet
Colander

Ingredients

For the fritters

2 medium zucchini about 1½ pounds, grated
1 tsp kosher salt for drawing moisture from zucchini
2 cups fresh corn kernels from approximately 3 ears of corn
1 small red onion finely diced
2 cloves garlic minced
2 large eggs lightly beaten
1/2 cup all-purpose flour
1/4 cup cornmeal adds wonderful crunch
1 tsp baking powder
1/2 tsp ground black pepper
1/4 tsp smoked paprika
3 tbsp fresh herbs chives, parsley, or dill work beautifully
vegetable oil for frying

For lemon-herb aioli

1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic finely grated
2 tbsp mixed fresh herbs same as used in fritters
pinch salt and pepper

Instructions

Grate zucchini using the large holes of a box grater. Place in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze handfuls of zucchini firmly over the sink to remove as much water as possible.
In a large bowl, combine the drained zucchini, corn kernels, diced onion, and minced garlic. Add beaten eggs and mix well.
In a separate bowl, whisk together flour, cornmeal, baking powder, black pepper, and smoked paprika. Fold the dry ingredients into the vegetable mixture until just combined.
Gently stir in the fresh herbs.
Heat ¼ inch of vegetable oil in a large skillet over medium heat until shimmering (about 325°F).
Working in batches, drop 2-tablespoon portions of batter into the hot oil, flattening slightly with the back of the spoon.
Cook for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
While fritters are cooking, whisk together all aioli ingredients in a small bowl. Refrigerate until ready to serve.
Serve the warm fritters with the lemon-herb aioli for dipping.

Notes

For a lighter version, air-fry these fritters at 375°F for 12 minutes, flipping halfway through.

These fritters can be stored in an airtight container in the refrigerator for up to 3 days. To restore crispiness, reheat in a 350°F oven for 5-7 minutes.

You can freeze cooked, cooled fritters in a single layer, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat from frozen in a 375°F oven for 10-12 minutes.

Nutrition

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