End of Summer Zucchini Corn Fritters
Ingredients:
- 3 cups freshly grated zucchini
- 2 cups corn kernels, cut straight off the cob
- ¾ cup flour
- 2 large eggs, lightly beaten
- ⅓ cup sliced green onions
- 1 tsp. dried chives
- 1tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- For frying vegetable oil
Lemon Basil Aioli Ingredients:
- 1 cup mayonnaise
- ½ cup fresh basil leaves
- 2 garlic cloves, minced
- 1 tsp. grated lemon zest
- 1 tsp. fresh lemon juice
- To taste salt and pepper
Directions:
- Place the grated zucchini in colander and sprinkle all over with a pinch of salt. Place the colander over a bowl and let the zucchini sweat out the liquid for 15 minutes. After 15 minutes, press out a bit more of the liquid.
- In a large bowl, whisk together the flour, onions, chives, garlic powder, salt and pepper. Whisk in eggs. Stir in drained zucchini and the fresh corn.
- Heat 2 tablespoons of oil in a large saucepan over medium heat. Once hot, scoop spoonfuls of the zucchini fritters into the pan. Use 2 to 3 tablespoons of mixture for each fritter. Cook for 2 to 3 minutes per side or until golden brown. Gently flip and cook for 2 to 3 minutes more.
- Transfer fritters to a paper-towel-lined plate to drain any excess oil. Repeat, adding more oil as needed. Serve with aioli mayonnaise.
