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–+ servings
summer zucchini and corn fritters topped with creamy sauce and chives
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Zucchini and Corn Fritters

These Zucchini and Corn Fritters are crispy, crunchy and ultra-fresh thanks to summer zucchini and sweet corn for an incredible appetizer, side or snack.
Course Appetizer
Cuisine American
Keyword cripy, dipping sauce, summer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 -12 medium fritters
Author Elizabeth Van Lierde

Ingredients

For dipping sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup 
  • ½ teaspoon worcestershire sauce 
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon old bay or cajun seasoning

For fritters:

  • 2 large zucchini
  • 1 teaspoon kosher salt divided
  • 1 shallot grated
  • 1 cup corn kernels 
  • 1 tablespoon chopped chives + more for serving
  • 1 jalapeno finely diced (optional)
  • 2 large eggs
  • ⅔ cup all-purpose flour 
  • ⅓ cup shredded parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon cracked black pepper 
  • olive oil

Instructions

For dipping sauce: 

  • Whisk together the mayonnaise, ketchup, worcestershire sauce, black pepper, garlic powder and old bay seasoning until combined. Cover and refrigerate for 1-2 hours to let the flavors come together.

For the fritters:

  • Prep the zucchini: Shred the zucchini on the medium holes of a box grater. Place in a bowl and sprinkle the zucchini shreds with ½ teaspoon kosher salt. Allow the salt to draw out some of the moisture from the zucchini for 5-10 minutes. Transfer to a tea towel or cheesecloth and squeeze out any excess moisture. 
  • For the batter: In a large bowl, mix together the shredded zucchini, shallot, corn kernels, chives, jalapeno, eggs, all-purpose flour, parmesan cheese, garlic powder, ½ teaspoon kosher salt and black pepper until smooth.
  • Heat a medium nonstick or cast iron skillet over medium-high heat with a generous layer of olive oil (about ¼ cup). 
  • Drop a large spoonful of fritter batter into the skillet and flatten with the back of the spatula. Be careful not to overcrowd the pan and cook in batches, if necessary.
  • Fry each fritter for 2 minutes, or until golden brown. Flip and finish frying the backside until golden, another 2 minutes.
  • Top with dipping sauce and extra chives before serving.

Notes

Frozen Corn: Use an equal amount of frozen corn kernels that have been thawed and thoroughly patted dry with paper towels.
Gluten-Free: Replace the flour with an equal amount of gluten-free blend or chickpea flour.