A quick and simple zucchini and corn fritter is the perfect way to use up the best of the late summer season. An easy-to-make batter is mixed together, and small pancake-shaped fritters are fried on the stovetop. When paired with a chipotle sauce, these are a scrumptious side dish!
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Skip ahead:
00:00 Intro
00:33 Preparing the vegetables
04:04 Adding the dry ingredients
04:55 Mixing everything together
05:30 Frying the fritters
08:01 Preparing the chipotle sauce
09:33 Tasting the fritters with sauce
INGREDIENTS
- 2 large eggs
- 2 cups shredded zucchini
- 1/3 cup diced onion
- 2 cups sweet corn
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 cup grated Parmesan cheese
For the chipotle sauce:
- 1 cup mayonnaise
- 1 tsp chipotle powder
- 1 tsp Mexican oregano
- 1 clove garlic, crushed
- 2 tsp lime juice
INSTRUCTIONS
- In a large bowl, beat the eggs until broken and combined. Add the shredded zucchini, onion, and sweet corn, and mix to combine all the ingredients. Add the garlic powder, cayenne pepper, black pepper, flour, salt, baking powder, and Parmesan cheese. Fold the dry ingredients into the wet to form a wet batter.
- Heat 2 tbsp of neutral oil (or ghee) over medium heat in a 12-inch skillet. Once the oil is hot, scoop 1-ounce (or 2 tbsp) dollops of batter into the skillet. Press the batter out into roughly 3-inch round fritters, leaving at least 1-inch between each fritter. Pan fry the fritters, flipping once until they are golden brown on both sides, 3-4 minutes per side. .
- Once the fritters are finished, place them on a baking rack fitted into a baking sheet. To keep them warm, place them in a 200°F oven between making batches of fritters. Serve with the chipotle sauce.
For the chipotle sauce:
- Combine the mayonnaise, chipotle powder, Mexican oregano, minced garlic, and lime juice. Whisk until smooth and serve with fritters.
#summer #recipe #zucchini #sweetcorn
