This is a quintessential Sarah summer snack. Usually with a day or two of my first corn pick my mom shows up at the kitchen door with a quiet question and a smile… “Is it time for zucchini corn fritters??” The answer is always YES!!! I make ours with gluten-free flour so she can enjoy them worry-free, but it works great whether you use All Purpose or Bob’s 1:1 GF baking replacement.
- 1 medium yellow onion, finely chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 eggs, beaten
- 1 cup milk
- ¼ cup butter, melted (or substitute vegetable oil)
- 2 cups grated zucchini
- 1 ½ cups fresh corn, kernels cut from cob
- 1 cup finely shredded Cheddar cheese (OPTIONAL)
- 3-4 cups vegetable oil for frying
- Kosher salt
- 1/4 cup mayonaise
- 1/2 teaspoon Sriracha/Rooster sauce
- Zest from one lime
- 1 teaspoon lime juice
Add 1-2 Tablespoons of olive oil to a small frying pan and bring up to med-low heat. Add chopped onions and a pinch of salt. Cover and let cook for 5-7 minutes until soft and translucent. Set aside and begin to heat your frying oil in a large frying pan or skillet over medium heat.
In a large bowl, stir together flour, baking powder, sugar, salt, and pepper. In a small bowl, whisk together eggs, milk, and butter. Add wet ingredients to dry ingredients and whisk briefly. Stir in zucchini, corn, and cheese (if using); stir until just combined – do not over stir.
Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs (1-2 mins each side. Remove to paper towels and sprinkle lightly with salt.
Mix mayonnaise, sriracha, lime zest and juice in a small bowl. Use a fork to combine. Taste and adjust as necessary (ie: add more sriracha if you like it HOT!). Add a dollop to every plate and dunk those fritters liberally!