I am always looking for zucchini recipes. These zucchini corn fritters are very tasty. They are great served as a light meal with a salad or as an appetizer. I usually serve them with Aioli but they are also delicious served with any hot sauce. Sometimes I just drizzle them with a little...or a lot of Sriracha sauce.
For the Fritters:
3 cups of grated zucchini
1/2 cup of corn kernels
2 garlic cloves grated
1/4 cup plus 2 tablespoons of freshly grated Parmesan cheese
1 large egg, beaten
1/4 cup plus 2 tablespoons of flour
salt and freshly ground pepper to taste
chili flakes to taste(optional)
2- 3 tablespoons of grape seed oil to fry (the amount depends on whether you use a non-stick ceramic pan versus a stainless steel frying pan)
For the Aioli:
1/3 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of honey
salt, freshly ground black pepper
a pinch of cayenne (optional)
METHOD:
Place grated zucchini in a colander for about 15 minutes in order to drain out any excess liquid.
In a small bowl, prepare the aioli by whisking the mayonnaise, grainy mustard, honey and salt and freshly ground black pepper. Set a side.
In a large bowl mix the zucchini, corn, garlic, parmesan, egg, flour, salt, pepper and chili flakes. Heat a couple of tablespoons of the oil in a large frying pan over medium high heat. Cook in batches by dropping a heaping tablespoon of the mixture for each fritter. Flatten with a spatula. Cook for approximately 2 to 3 minutes per side. Drain on paper towels as you cook. But only for a few minutes. Remove the finished fritters carefully to a serving platter. Serve with approximately one tablespoon of the aioli per two fritters.
TIPS:
1. Do not skip the draining step of the grated zucchini. This is very important, otherwise the mixture will need more flour to absorb the liquid and you will end up with a tough pancake instead of a light fritter.
