Variation
Add 50g of crumbled feta for a salty, tangy kick.
Appetizer · Side Dish · American
Zucchini Corn Fritters With Spicy Scallion Aioli
These zucchini corn fritters are the perfect summer appetizer, combining fresh garden vegetables with a crispy golden exterior and a zesty dipping sauce.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Drain the Zucchini
Place grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes, then squeeze firmly using a clean kitchen towel to remove all excess liquid.
Tip: Do not skip this. Removing water is the only way to get a crispy fritter.
Sauce Prep
- 1
Whisk Aioli
In a small bowl, combine mayonnaise, sriracha, garlic, lime juice, and scallions. Whisk until smooth and refrigerate until serving.
How to Make Zucchini Corn Fritters With Spicy Scallion Aioli
Total time: 35 min · Yields 4 servings
- 1
Mix the Batter
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper. Add the squeezed zucchini, corn kernels, scallions, and beaten egg. Stir until just combined; the batter should be thick and chunky.
- 2
Heat the Pan
Add enough oil to a large cast iron or non-stick skillet to coat the bottom (about 3 mm deep). Heat over medium-high until the oil shimmers. Test by dropping a tiny bit of batter; it should sizzle immediately.
- 3
Fry the Fritters
Scoop approximately 2 tablespoons of batter per fritter into the pan. Space them 2 cm apart to avoid crowding. Flatten slightly with the back of a spatula. Fry for 3 to 4 minutes per side until deeply golden brown and crisp.
- 4
Drain and Season
Transfer the hot fritters to a wire rack set over a baking sheet or a paper towel-lined plate. Immediately sprinkle with a tiny pinch of flaky salt while the surface oil is still wet.
Chef's Tips
- Use a clean dish towel or cheesecloth to wring out the zucchini. You will be surprised how much water comes out.
- Do not crowd the pan. Frying too many at once lowers the oil temperature, leading to greasy results.
- For extra crunch, ensure your cornmeal is a fine or medium grind.
What to Serve with Zucchini Corn Fritters With Spicy Scallion Aioli
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as an appetizer with the aioli on the side.
- Top with a poached egg for a decadent summer brunch.
- Use as a slider patty on mini brioche buns.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap scallions for fresh cilantro or chives for a different herbal profile.
Variation
Add a pinch of smoked paprika to the batter for a deeper, woody flavor.
Storage & Reheating
Best served immediately. Leftovers can be stored in an airtight container for 2 days and crisping them back up in an air fryer or oven at 190C is recommended.
Further reading
Frequently asked questions
Why are my zucchini corn fritters soggy?
Soggy fritters are usually caused by excess moisture in the zucchini. Ensure you salt the grated zucchini and squeeze it vigorously in a towel before mixing the batter.
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Thaw it completely and pat it dry with paper towels to ensure no extra water enters the batter.
Are zucchini corn fritters gluten free?
This specific recipe uses all-purpose flour, but you can substitute it with a 1:1 gluten-free flour blend and ensure your cornmeal is certified gluten-free.
Can I bake these instead of frying?
While you can bake them at 200C for 20 minutes, they will not achieve the same iconic golden crunch as pan-frying in a small amount of oil.
How do I keep fritters warm while cooking in batches?
Place a wire rack on a baking sheet in a 95C oven. Transfer cooked fritters to the rack to keep them warm and crisp while you finish the rest.
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