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Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce recipe at FreshFoodinaFlash.com
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5 from 1 vote

Corn and Zucchini Fritters with Lime and Cumin Aioli Sauce

These Corn and Zucchini Fritters are addictive.  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 enjoy them with a salad for an easy supper.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Entree, Side Dish, Vegetarian
Cuisine: American
Servings: 6
Calories: 432kcal

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

Calories: 432kcal