Appetizers · Recipies · Veggies

Zucchini Corn Fritters

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.

INGREDIENTS

  • 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

THE FRITTERS
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.

DIPPING SAUCE
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!

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