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!