Easy, Cheesy Zucchini Corn Fritters | with Creamy Dipping Sauce

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Grate 3 medium-sized zucchini into a cheesecloth and wring out excess moisture.

Sprinkle a little sea salt over the grated zucchini and massage it in; let it stand for 10-15 minutes.

Preheat a medium-sized pan over medium heat and add 1 tablespoon of butter.

Add 1 large diced shallot and 2 ears of cooked corn (about 2 cups) to the pan; season with black pepper and sea salt.

Sauté the mixture for 6-7 minutes until the shallot is translucent and the corn is golden.

After 5 minutes, squeeze out some juices from the zucchini and let it stand for another 5 minutes before squeezing more juice out.

To cook the corn, bring a large pot of salted water to a boil, add 2 ears of corn, and cook for 10 minutes; shock in ice water and cut kernels off the cob.

Add 3 minced garlic cloves to the corn and shallot mixture and cook for 30 seconds before removing from heat.

Make the creamy dipping sauce by mixing 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tablespoon olive oil, juice of 1 lemon, a touch of salt, black pepper, 1/2 teaspoon onion powder, and 2-3 cloves of fresh garlic in a bowl; add fresh dill and chives and mix well.

In a large mixing bowl, combine 1 large egg and 3/4 cup buttermilk; whisk until well combined.

Add 1 cup of all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon smoked paprika to the egg mixture; mix well.

Add the cooled corn and shallot mixture and the squeezed zucchini to the batter; mix thoroughly.

Fold in 1 cup of freshly grated parmesan cheese, 1.5 tablespoons of fresh chives, and 1.5 tablespoons of fresh dill into the batter.

Preheat a deeper sauté pan over medium-high heat and add several cups of canola oil; heat until it reaches 300 degrees Fahrenheit.

Using a 2 tablespoon scoop, drop the batter into the hot oil, frying until golden brown, about 3-4 minutes per side.

Transfer the fritters to a wire rack lined with paper towels to absorb excess oil and let cool for 5-7 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens