These simple Zucchini Corn Fritters may become your favorite summer recipe! The fritters alone are delicious, but the Garlic Chive Aioli makes them even better. Serve these as a fun appetizer, a tasty side dish, or alongside a summery salad for a filling vegetarian meal.
Vegetarian | Gluten Free Options
I’m so excited for you to try this recipe! The thing is…this is one of those things you don’t really need a recipe for. I mean, once you make these, you’ll get a good feel for the proportion of things and before you know it, you’ll be whipping up fritters like a pro!
I love to turn everything into a fritter! Really. Use this as a guide and substitute other veggies. Anything you can chop or grate will work well. If you’ve got leftover veggies…this is a terrific way to use them up. In fact, I love using fresh corn in this recipe, but if you’ve got leftover corn, go ahead and use it.
This tangy aioli balances out these fritters. If you don’t have chives, try substituting them with green onions, parsley or even cilantro. The base of lemon, mayonnaise and garlic make this really adaptable.
- 2 large eggs
- 2 - 3 medium (1 pound) zucchini, ends trimmed and grated
- 8 ounces (about 2 ears of corn) corn kernels
- ½ medium red onion (2½ - 3 ounces), finely diced
- ½ cup (71g) all-purpose flour (see notes to make this gluten free)
- ¼ cup (48g) cornmeal (see notes to make this gluten free)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- pinch or so of ground cayenne pepper
- avocado oil for frying
- Garlic Chive Aioli
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon finely chopped fresh chives
- ½ teaspoon lemon zest
- pinch of ground cayenne pepper
- In a medium bowl, beat the 2 eggs lightly. Add the grated zucchini, corn kernels and diced onion. Stir to combine. Add the flour, cornmeal, salt, pepper and cayenne. Stir again just until combined.
- Place a cookie sheet lined with paper towel next to your stove top.
- Place a 10-inch cast iron skillet over medium-high heat. Pour enough avocado oil into the skillet cover the bottom by about ⅛-inch. Using a cookie scooper (I like to use a 2 tablespoon size), drop the fritter batter into the heated oil. Fry for about 3 to 4 minutes, or until golden brown on one side. Turn the fritters over (I use both a small spatula and a fork to turn them) and continue cooking for about 2 to 3 minutes more or until golden. Move the fritters over to the prepared cookie sheet. Sprinkle with a bit of flakey salt or and some chives, if you'd like.
- To make the aioli, whisk together all of the ingredients until smooth. For a thinner aioli, add a bit more lemon juice.
- Serve the fritters immediately, or keep them warm in a warm oven. They can be made in advance and warmed up in the oven, as well.
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Zucchini corn fritters are over the top delicious and a must for late summer. I’m absolutely loving that garlic chive aioli! Such beautiful captures too Caroline. xo
I agree, Traci! We’ve been making lots of fritters this summer! Thanks so much, dear friend! xo
Gorgeous. I’ve got zucchini coming out my ears and I’ve been making many variations of fritters, or what I call pancakes. Mine are bigger, and less pretty than yours! But fortunately my husband loves them. Recently, instead of grating, I put the zucchini and some onion in the food processor and used them that way – it worked really well and saved some time!
Oooh…I’d love to try your version, Mimi! Thanks so much for stopping by! :)