We love these zucchini corn fritters! Crispy, crunchy fritters filled with fresh zucchini and crisp summer corn, fried until golden and perfect. Serve with a lemon basil aioli for dipping. Heaven!

Welcome to one of my favorite summer meals! 

zucchini corn fritters with lemon basil aioli

Okay, maybe these fritters don’t qualify as an entire meal, but I’m pretty sure if you eat a whole plate of them, they can. 

These.are.phenomenal. 

corn and zucchini in batter

A mix of corn and zucchini, the ultimate summer garden treats, come together in these fritters for a savory and sweet crispy crunchy bite. Add the lemon basil dipping sauce and it’s snacktime heaven. We can’t get enough! 

zucchini fritter batter

Just look at how perfect that batter is.

zucchini corn fritter batter

I don’t make fritters often – these days I hate frying anything on the stovetop, even when it’s a shallow fry like this. I have a recipe for broccoli fritters in Everyday Dinners and those are also incredible – the kids love them. 

And now that we are so enamored with the zucchini corn version, I’m going to be a fritter making queen. When it comes to cooking them, I do an easy pan fry and it works out great. 

zucchini corn fritters with lemon basil aioli

Nothing says vegetable love like little fried cakes of batter. Seriously, back when I loathed all vegetables, fritters were a no brainer for me. Of course I would eat them!

So if you have a veggie skeptic in your house, try a fritter first. They will not be able to resist.

zucchini corn fritters with lemon basil aioli

I love how simple this recipe is. Zucchini and corn of course. Flour, some dried spices, eggs and scallions. Plus an oil for cooking. They come together fast and are very simple, but look extra fancy when you cover them with fresh basil.

zucchini corn fritters with lemon basil aioli

Then we have our dipping sauce!

I love to make a lemon basil aioli for this – I use my nutribullet. I use it constantly for sauces, dips like this and dressings. It’s easy and much simpler to clean than using a whole big blender.

zucchini corn fritters with lemon basil aioli

These are the perfect summer side dish. Crispy and crunchy on the outsides, a hint of sweet from the corn, dipped in this tangy herby sauce that complements the flavor so well.

If I’m being honest though, a plate of these with the sauce and a greens salad is one of my ultimate summer dinners.

zucchini corn fritters with lemon basil aioli

Put them on repeat for the rest of the season!

zucchini corn fritters with lemon basil aioli

Zucchini Corn Fritters with Lemon Basil Aioli

Zucchini Corn Fritters with Lemon Basil Aioli

We love these zucchini corn fritters! Crispy, crunchy fritters filled with fresh zucchini and crisp summer corn, fried until golden and perfect. Serve with a lemon basil aioli for dipping. Heaven!
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Ingredients

  • 3 cups freshly grated zucchini
  • 2 cups corn kernels, cut straight off the cob
  • ¾ cup flour
  • 2 large eggs, lightly beaten
  • cup sliced green onions
  • 1 teaspoon dried chives
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • olive or vegetable oil for frying

lemon basil aioli

  • 1 cup mayonnaise
  • ½ cup fresh basil leaves
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon fresh lemon juice
  • kosher salt and pepper

Instructions 

  • Place the grated zucchini in colander and sprinkle it all over with a pinch of salt. Place the colander over a bowl and let the zucchini sweat out the liquid for 15 minutes. After 15 minutes, you can press out a bit more of the liquid and it’s ready to use.
  • In a large bowl, whisk together the flour, drive chives, garlic powder, salt and pepper. Whisk in the eggs. Stir in the drained zucchini and the fresh corn.
  • Heat 1 to 2 tablespoons of olive in a large saucepan over medium heat. Once hot, scoop spoonfuls of the zucchini fritters into the pan. I like to use 2 to 3 tablespoons worth for each fritter. Cook for 2 to 3 minutes per side, or until golden brown. Gently flip and cook for 2 to 3 minutes more.
  • Transfer the fritters to a paper towel lined plate to drain any excess oil. Repeat with remaining batter. Serve with the lemon basil aioli.

lemon basil aioli

  • Combine all ingredients in a food processor or blender and blend until combined and smooth.
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zucchini corn fritters with lemon basil aioli

Summer heaven.