Zucchini Corn Fritters with Lemon Basil Aioli
User Reviews
5.0
135 reviews
Excellent
Zucchini Corn Fritters with Lemon Basil Aioli
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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!
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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