Zucchini (Courgette) and Sweetcorn Fritters
Serves 12
20 mins prep
10 mins cook
30 mins total
A delicious recipe for Zucchini and Sweetcorn Fritters - a perfect summer snack or side dish!
For the Spicy Aioli
For the Fritters
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To Make the Aioli
Combine mayonnaise, garlic, lemon juice, Dijon mustard, honey, paprika and cayenne pepper in a small bowl. Whisk to combine and set aside.
To Make the Fritters
Shred the zucchini with a box grater and spread on a layer of paper towels. Use a second layer of paper towels to press the zucchini and blot out as much water as possible.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, stirring occasionally, about 4 minutes. Add the corn and cook until softened, stirring occasionally, for 3 minutes. Set aside.
In a medium bowl, whisk together cornmeal, flour, baking soda, salt, ½ teaspoon paprika, and ground black pepper. Set aside.
In a large bowl, whisk together the non-dairy milk and egg. Add the corn mixture, shredded zucchini and chopped green onions. Add the dry ingredients and stir until combined.
Frying the Fritters
Heat ⅛ inch of vegetable oil into a large skillet over medium heat. When the oil is hot, work in batches to scoop ¼ cupful of the batter into the oil and flatten slightly to make a fritter.
Cook until the edges are set and browning and center is beginning to bubble, about 4-6 minutes. Carefully flip* and cook another 3-4 minutes until golden brown on both sides. Repeat with the remaining batter. Drain on a paper towel-lined plate.
Garnish with flaky sea salt and serve with the Spicy Aioli.
