Zucchini Corn Fritters with Lemon Basil Aioli Recipe
Delicious and crispy zucchini corn fritters served with a fresh and tangy lemon basil aioli. These fritters are a perfect appetizer or side dish that combines the sweetness of corn and zucchini with herbs and a creamy, zesty sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fritters
- 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, to taste
Instructions
- Prepare Zucchini: Place the grated zucchini in a colander and sprinkle with a pinch of salt. Set the colander over a bowl and allow the zucchini to sweat and release excess liquid for 15 minutes. Afterward, press the zucchini to squeeze out any remaining moisture to ensure crispy fritters.
- Make the Batter: In a large bowl, whisk together the flour, dried chives, garlic powder, kosher salt, and black pepper. Add the lightly beaten eggs and stir until fully combined. Fold in the drained zucchini and fresh corn kernels along with sliced green onions, mixing gently to combine.
- Fry the Fritters: Heat 1 to 2 tablespoons of olive or vegetable oil in a large saucepan over medium heat. When hot, spoon 2 to 3 tablespoons of the fritter batter per fritter into the pan. Fry each fritter for 2 to 3 minutes per side or until golden brown and cooked through. Flip carefully to avoid breaking.
- Drain Excess Oil: Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining batter, adding more oil as needed.
- Prepare the Lemon Basil Aioli: In a food processor or blender, combine mayonnaise, fresh basil leaves, minced garlic, lemon zest, lemon juice, and a pinch of kosher salt and pepper. Blend until smooth and creamy.
- Serve: Plate the warm zucchini corn fritters alongside or topped with the lemon basil aioli. Enjoy as a savory snack, appetizer, or side dish.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy fritters.
- You can substitute sour cream or Greek yogurt for mayonnaise in the aioli for a lighter version.
- If fresh corn is unavailable, frozen corn can be thawed and used, though fresh is recommended for best flavor.
- Keep cooked fritters warm in a low oven (about 200°F) while frying the remainder.
- These fritters can be served with additional garnishes like extra basil, lemon wedges, or a sprinkle of Parmesan cheese.