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!
Welcome to one of my favorite summer meals!
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.
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!
Just look at how perfect that batter is.
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.
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.
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.
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.
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.
Put them on repeat for the rest of the season!
Zucchini Corn Fritters with Lemon Basil Aioli
Zucchini Corn Fritters with Lemon Basil Aioli
- 3 cups freshly grated zucchini
- 2 cups corn kernels, cut straight off the cob
- ¾ cup flour
- 2 large eggs, lightly beaten
- ⅓ 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
- 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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29 Comments on “Zucchini Corn Fritters with Lemon Basil Aioli.”
Really need to try this recipe|!!
These look fantastic! We love zucchini fritters but haven’t made any yet this summer… that’s changing tonight! ;)
These look great!!!
I wonder if can use an air fryer instead of a quick pan fry with oil?
this will not work in an air fryer – fritter batter is really wet – it’s not a dough. it’s almost like a pancake batter. it needs oil so it starts cooking immediately.
Should the corn be cooked first? And also wondering if air fryer would work
nope the corn is not cooked, just cut it right off the cob!
you can’t use an air fryer for the fritters because the batter is very wet and liquidy – it’s like a pancake batter, not a dough.
These look so good. I way I had them now!
These were a HUGE hit. We didn’t make the aioli but the fritters will be on repeat this summer.
So delicious! Perfect summer mea. Even my toddler loved these, and the aioli. Only issue was the corn kept popping and almost exploding as we pan fried them. Not sure if we used too much oil or the heat was too high. Ended up baking half at 400 for 15 each side with a light broil at the end for color.
I use another recipe that actually warns that adding uncooked corn will have popper corn hitting your face. I use frozen corn after cooking it briefly in the microwave.
These were incredible! Didn’t make the aioli, but they were so good that they didn’t need a sauce.
For the aioli – could you use greek yogurt instead of mayo? Not a fan of mayo…
You could do that but just don’t call the yogurt-swap an aioli :)
If I want to make these and I don’t have fresh corn. Could I use frozen. Thank you. I usually keep frozen.
I made these today and subbed in canned corn – works just fine
Amazing. So wonderful!!
Do you think I can use GF Flour? Maybe I’ll test it out – they look amazing!
Just curious if these can be made ahead. frozen and reheated
I haven’t frozen them, but all my refrigerated leftovers reheated perfectly with a few minutes in the air fryer! Once they are cooked so the batter stays together, the air fryer is great for leftovers.
Hello! Any egg substitute.
These look delicious! I was planning to make these and curious if the green onions go into the batter? I didn’t see them mentioned in the instructions
And didn’t want to assume they went in there.
Thanks so much.
I made these today and just inserted them when I added the corn and zucchini into the batter.
Made today and my only swaps made were due to inventory, so I used canned corn and dried basil. This was easy to make and delicious! Will make again, and is a great use for all that extra summer zucchini!
Made these tonight with leftover corn (off) the cob. Delicious! I also threw in some fresh red bell pepper, some crushed red pepper flakes, and used 1/2 corn flour 1/2 flour. Made the aioli as stated and it was phenomenal!
These fritters are FABULOUS. They taste just like summertime. I made them as directed (by pan frying), and then reheated the leftovers in the air fryer, which worked out really nicely. The aoli is also stupidly good. Like, I’d probably eat it by the spoonful.
WOW! Just made these. Came out absolutely PERFECT!! Really doesn’t need any sauce at all but that certainly adds to the experience. Thank you!!
We are those that very are most fortunat in the universe..
We also had hot kernels of corn exploding in our faces, popping oil, etc. Even with heat on lower setting. Fritters were delicious, but will be looking for an alternate way to make these that is safer and burn free.
Four of us ate these for dinner last night and all four of us LOVED them. Followed the recipe exactly. They came out great and so did the Aioli. This will be on Repeat! Used small amount of Olive Oil. Did not have any issues with corn popping out. Thank you for a great recipe! Oh, and we had oven roasted asparagus on the side and the aioli was put on that as well. Plus a side salad… I got rave reviews for dinner!