Zucchini Corn Fritters with Lemon Basil Aioli
User Reviews
5
90 reviews
Excellent
Zucchini Corn Fritters with Lemon Basil Aioli
Report
Zucchini Corn Fritters combine freshly grated zucchini and sweet corn kernels into crispy pan-fried patties seasoned with herbs and spices. They are served with a lemon basil aioli made from mayonnaise, fresh basil, garlic, and lemon zest, adding a creamy, tangy contrast. This dish offers a mix of tender, moist fritters with a golden crust and a flavorful herb sauce for dipping.
Description
To make the fritters, grated zucchini is salted and drained to remove excess moisture before combining with flour, dried chives, garlic powder, salt, pepper, and beaten eggs. Fresh corn kernels are folded in for sweetness and texture. The batter is spooned into hot oil and fried in batches until golden on both sides, then drained to remove excess oil.
The accompanying lemon basil aioli is blended from mayonnaise with fresh basil leaves, garlic, lemon zest, lemon juice, and seasoning. It adds a bright, herbaceous, and creamy element that complements the vegetable fritters well. These fritters work as an appetizer or side dish, highlighting fresh summer produce.
Share:
Ingredients
- 3 cups zucchini freshly grated
- 2 cups corn kernel cut straight off the cob
- ¾ cup flour
- 2 egg lightly beaten, large
- ⅓ cup green onion sliced
- 1 teaspoon chives dried
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper fresh ground
- olive oil or vegetable oil, for frying
lemon basil aioli
- 1 cup mayonnaise
- ½ cup basil fresh leaves
- 2 garlic minced, cloves
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon lemon juice fresh
- salt kosher salt
- black pepper kosher salt
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
90 reviews
Excellent
Other Recipes
You'll Also Love
