Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce
Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce.
Prep 15 mins Cook 10 mins Eat 25 mins
These Corn and Zucchini Fritters are addictive. I’ve been serving them all summer long and my guests can’t get enough of them! We’re talking crispy morsels of crunchy corn and batter on the outside and flavorful clouds of soft warm dough on the inside. They are a total splurge and dipping them in the Lime and Cumin Aioli Sauce takes them to another level. The Corn and Zucchini Fritters make a great appetizer for a crowd or a small dinner party. But only make one batch, or your guests won’t have room for the main course. We also enjoyed them with a salad for an easy supper.
Flavorful clouds of soft warm dough.
Hidden inside the crunchy Corn and Zucchini Fritters are flavorful clouds of soft warm dough on the inside
The Corn and Zucchini Fritters are super easy to make too.
Four easy steps to deliciousness on your table in 25 minutes.
Mix together the shredded zucchini, corn, green onion, and jalapeno.
Mix the vegetables together. Shred the zucchini on a box grater into a bowl. Slice the corn kernels off the cob and add to the bowl along with the sliced green onion and the minced jalapeno. I had red jalapenos growing in my garden which added a little color.
The Lime and Cumin Aioli takes about 2 minutes to make.
Prep the Lime and Cumin Aioli Sauce by mixing together the mayonnaise with cumin, black pepper and cayenne pepper along with a few squeezes of lime juice.
Have everything ready before the cooking begins.
The Corn and Zucchini Fritter vegetable mix and the Lime and Cumin Aioli Sauce is ready.
Set up your fry station before mixing the batter with the vegetable mix. Heat up the canola oil in a deep fryer. Have a plate lined with paper towels or napkins. Have a scoop for scooping the batter, a slotted spoon or “spider” for flipping over the fritters and removing them from the fryer…and hungry guests ready to eat them along with a serving platter and the Lime and Cumin Aioli Sauce.
Mixing the Batter
Four easy steps to making the batter will take a few minutes.
The key to light and airy fritters is the milk/vinegar mixture and baking powder creating bubbles. Mix the milk and vinegar together in advance, but wait to add the egg and dry ingredients until just before cooking.
1) Milk and vinegar are mixed to make “buttermilk”. Stir the two together and let sit a few minutes or more. 2) The egg and dry ingredients are mixed into the milk. 3) The batter is added to the vegetable mixture. 4) Lightly mix the two mixtures together just until combined.
Do not crowd the fryer while cooking the fritters.
Use an ice cream scoop to carefully scoop the batter into the hot canola oil. Do not crowd the fryer. Flip them over when golden brown and fry the other side. Remove from the fryer and drain on paper towels.
The Corn and Zucchini Fritters are addictively delicious.
Plate the Corn and Zucchini Fritters with the Lime and Cumin Aioli Sauce and serve immediately. Continue cooking the remaining fritters. If you have any leftovers (haha), refrigerate and reheat in a warm oven.
Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce
2 medium zucchini, shredded
1 ear corn, cut from cob
2 green onions, sliced
1/2 small jalapeno chile, seeded & minced
Batter
1 Tablespoon white vinegar
3/4 cup milk
1 large egg
3/4 cup flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
canola oil for frying
Lime and Cumin Aioli Sauce
3/4 cup mayonnaise
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (to taste)
1/2 lime, juiced
1. Mix the vegetables together. Shred the zucchini on a box grater into a bowl. Slice the corn kernels off the cob and add to the bowl along with the sliced green onion and the minced jalapeno.
2. Prep the Lime and Cumin Aioli Sauce by mixing together the mayonnaise with cumin, black pepper and cayenne pepper along with a few squeezes of lime juice.
3. The key to light and airy fritters is the milk/vinegar mixture and baking powder creating bubbles. Add the vinegar, then the milk to equal 3/4 cup to a large measuring cup. Mix together in advance to create “buttermilk”, but wait to add the egg and dry ingredients until just before cooking. Mix the egg, flour, cornmeal, baking powder, baking soda and salt into the milk. Mix the batter into the vegetable mixture, just until combined.
4. Use an ice cream scoop to carefully scoop the batter into the hot canola oil. Do not crowd the fryer. Flip them over when golden brown and fry the other side. Remove from the fryer and drain on paper towels.
5. Plate the Corn and Zucchini Fritters with the Lime and Cumin Aioli Sauce and serve immediately. Continue cooking the remaining fritters. If you have any leftovers, refrigerate and reheat in a warm oven.
Servings: 6 – 432 calories
Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce
Ingredients
- 2 medium zucchini shredded
- 1 ear corn cut from cob
- 2 green onions sliced
- 1/2 small jalapeno chile seeded & minced
Batter
- 1 Tablespoon white vinegar
- 3/4 cup milk
- 1 large egg
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- canola oil for frying
Lime and Cumin Aioli Sauce
- 3/4 cup mayonnaise
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper to taste
- 1/2 lime juiced
Instructions
- Mix the vegetables together. Shred the zucchini on a box grater into a bowl. Slice the corn kernels off the cob and add to the bowl along with the sliced green onion and the minced jalapeno.
- Prep the Lime and Cumin Aioli Sauce by mixing together the mayonnaise with cumin, black pepper and cayenne pepper along with a few squeezes of lime juice.
- The key to light and airy fritters is the milk/vinegar mixture and baking powder creating bubbles. Add the vinegar, then the milk to equal 3/4 cup to a large measuring cup. Mix together in advance to create "buttermilk", but wait to add the egg and dry ingredients until just before cooking. Mix the egg, flour, cornmeal, baking powder, baking soda and salt into the milk. Mix the batter into the vegetable mixture, just until combined.
- Use an ice cream scoop to carefully scoop the batter into the hot canola oil. Do not crowd the fryer. Flip them over when golden brown and fry the other side. Remove from the fryer and drain on paper towels.
- Plate the Corn and Zucchini Fritters with the Lime and Cumin Aioli Sauce and serve immediately. Continue cooking the remaining fritters. If you have any leftovers, refrigerate and reheat in a warm oven.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Looks so delicious!