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!
Ingredients
- 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
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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