Summer is in full swing and these Zucchini and Sweetcorn Fritters are a delicious way to use some of that summer corn and delicious zucchini. They're paired with a spicy aioli dipping sauce that makes them irresistible!
If you're looking for other great summer recipes, check out this Sourdough Discard Zucchini Bread, Baked Zucchini Slices with Garlic Aioli, Peach and Prosciutto Salad, and this Strawberry Basil Vodka Cocktail.
Why you'll love this recipe
- This easy recipe comes together in 30 minutes!
- Zucchini and Sweetcorn Fritters are a great way to use summer zucchini and corn for a healthy side dish or snack.
- You can make easy adaptations to modify this recipe, such as adding cheese, jalapeños, or serving with sour cream.
- These fritters are delicious warm or at room temperature, so you can serve them any time.
It's all about the summer produce with this recipe, and I strongly recommend using fresh rather than frozen, whenever possible. Below are a few key things you'll need.
- Zucchini: 2 medium zucchini will be enough, but use what you have! You could easily use a little more or less, depending on what you've got.
- Onion: A small dice is perfect here. You want a little texture so the onion helps the fritters stay together, but you don't want to bite into a big onion chunk either.
- Green onions: These will be chopped and added to the fritters, then use some additional for garnish.
- Corn: Fresh corn on the cob is best. Cut the corn off of two cobs and you'll have about 2 cups. Again, if you have a little more or less, that's ok! Go for it!
- Non-dairy milk: The recipe calls for ¾ cup of non-dairy milk. I like to use almond milk, but you can use any unflavored milk (dairy or non-dairy) of your choice.
See the below recipe for full details and directions.
Substitutions & Variations
There are a few easy substitutions and variations you can make to adapt this recipe:
- Add jalapeño: Mince and deseed one jalapeño and add it into the batter for a little additional kick!
- Add cheese: Add ½ cup shredded cheddar cheese (or another cheese of your choice) to the batter.
- Use yellow squash: If you have yellow squash instead of zucchini, that will work here as well! Use it in a 1:1 substitute for the zucchini.
- Serve with sour cream: Rather than the aioli, serve the fritters with sour cream!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Zucchini and Sweetcorn Fritters
Think of fritters like savory pancakes. You're making a batter that you don't want to be too wet, and then you're frying them in a skillet (your "pancakes"). Keep in mind, though, that we want these to be fairly small (probably smaller than you make pancakes!).
In a large skillet, sautée the garlic and onions in olive oil.
Add the corn and cook until softened.
Combine the corn and onions mixture with the dry ingredients in a mixing bowl to create a batter. This should be like a very thick pancake batter.
Fry each fritter in a neutral oil (such as vegetable or canola oil) in a large skillet until browned and crispy on each side.
Once you've fried the fritters, let them drain and cool on a paper-towel-lined plate. This will also help soak up some of the excess oil. Serve them warm or at room temperature with spicy aioli, or your favorite dipping sauce.
Expert Cooking Tips
- Make sure to drain the zucchini to remove some of the moisture. Zucchini has a very high water content, and you want to make sure your batter isn't too wet.
- When frying, do not raise your heat past medium. You don't want the oil to be popping and sizzling uncontrollably.
- Be careful of splashes while frying! I suggest using two slotted spatulas to flip the fritters: one on top and one on the bottom. This way, you can turn them over in a controlled way rather than letting them flop and splash hot oil around your stovetop.
Draining the Zucchini
Draining the zucchini is one of the most important parts of this recipe. You want to remove as much water as possible so the fritters will hold together. If you find your batter is looking too loose or too wet, it's likely because there was still too much water in the zucchini, and it will be harder for your fritters to hold together.
Shred your zucchini (I like to use a box grater, but you could also do this with a grating attachment to a food processor). Spread the shredded zucchini on a layer of paper towels.
Press the zucchini with additional paper towels to blot out as much water as possible.
You will need a box grater to shred the zucchini (you can also use a grating attachment on a food processor).
To fry the fritters, I like to use a Caraway Sautée Pan but any sauté pan will work well here (you want to keep the oil from splashing). You'll also want to make sure you have a slotted spatula (or two) to help flip the fritters while trying to leave as much oil in the pan as possible.
For the final garnish, use a flaky sea salt like Maldon Sea Salt.
Refrigerator Storage: Store these Zucchini and Sweetcorn Fritters in an airtight container in the refrigerator for up to 3-5 days. Store the aioli in a separate container in the fridge. Reheat the fritters in the microwave for 30-60 seconds, and enjoy!
Freezer Storage: These fritters can also be frozen. Once fully cooled, transfer the fritters to an airtight container or bag and freeze for up to 3 months. Reheat the fritters in the microwave for about 60 seconds until they are warm and soft again.
The aioli cannot be frozen.
Yes! See the "substitutions and variations" section above for a few easy adaptations you can make.
Yes. Zucchini has a very high water content. Make sure to drain the zucchini so it's not adding too much liquid to the batter.
The aioli is optional. If you'd rather serve the fritters with something else, you certainly can!
Zucchini (Courgette) and Sweetcorn Fritters
For the Spicy Aioli
- ½ cup mayonnaise
- 1 clove garlic minced
- 1 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
For the Fritters
- 2 medium zucchini shredded
- 1 Tablespoon olive oil
- ½ cup yellow onion small diced
- 2 cloves garlic minced
- 1 ½ cups corn about 2 ears of corn
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¾ cup non-dairy milk unflavored
- 1 egg
- 2 green onions chopped
- vegetable oil for frying
- flaky sea salt for garnish
To Make the Aioli
- Combine mayonnaise, garlic, lemon juice, Dijon mustard, honey, paprika and cayenne pepper in a small bowl. Whisk to combine and set aside.
To Make the Fritters
- Shred the zucchini with a box grater and spread on a layer of paper towels. Use a second layer of paper towels to press the zucchini and blot out as much water as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, stirring occasionally, about 4 minutes. Add the corn and cook until softened, stirring occasionally, for 3 minutes. Set aside.
- In a medium bowl, whisk together cornmeal, flour, baking soda, salt, ½ teaspoon paprika, and ground black pepper. Set aside.
- In a large bowl, whisk together the non-dairy milk and egg. Add the corn mixture, shredded zucchini and chopped green onions. Add the dry ingredients and stir until combined.
Frying the Fritters
- Heat ⅛ inch of vegetable oil into a large skillet over medium heat. When the oil is hot, work in batches to scoop ¼ cupful of the batter into the oil and flatten slightly to make a fritter.
- Cook until the edges are set and browning and center is beginning to bubble, about 4-6 minutes. Carefully flip* and cook another 3-4 minutes until golden brown on both sides. Repeat with the remaining batter. Drain on a paper towel-lined plate.
- Garnish with flaky sea salt and serve with the Spicy Aioli.