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Zucchini and Sweetcorn Fritters on a platter with aioli dipping sauce.

Zucchini (Courgette) and Sweetcorn Fritters

Jessica Vogl
A delicious recipe for Zucchini and Sweetcorn Fritters - a perfect summer snack or side dish!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12 fritters

Ingredients
  

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

Instructions
 

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.

Notes

*You may need to use a second spatula to help you flip the fritters and avoid splashing the hot oil. 
Keyword corn, courgette, fritter, sweetcorn, zucchini
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