Easy, Cheesy Zucchini Corn Fritters

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Grate the zucchini into a cheesecloth-lined bowl, sprinkle with about 1 teaspoon of salt, massage it in, and let it stand 10–15 minutes, squeezing out the liquid every 5 minutes until dry.
2. Boil a large pot of salted water, add the cleaned corn and cook for 10 minutes. Transfer to cold water to cool, then cut the kernels off the cob.
3. Melt the butter in a medium pan over medium heat. Add the diced shallot and corn, season with salt and pepper, and sauté 6–8 minutes until the corn is golden.
4. Add the minced garlic and cook for 30 seconds. Remove from the heat and let cool to room temperature.
5. If using homemade buttermilk, mix 1 tablespoon lemon juice or vinegar into 3/4 cup whole milk, stand a few minutes. In a large bowl, whisk the egg and buttermilk until smooth.
6. Whisk in the flour, baking soda, salt, pepper and paprika until a thick batter forms.
7. Fold in the squeezed zucchini, the cooled corn mixture, the parmesan, the dill, the chives, salt and pepper until evenly combined.
8. Heat 2 to 3 cups of canola oil in a deep pan over medium-high heat to 300–325°F (150°C). Drop in 1 to 1½ tablespoons of batter per fritter, about 8 or 9 at a time.
9. Fry 3–5 minutes, turning once when the first side is golden. Remove when rich golden and drain on a rack over paper towels.
10. For the sauce, combine mayonnaise, sour cream (or Greek yogurt), salt, pepper, onion powder, chives and dill. Add the lemon juice and grated or pressed garlic, then whisk.
11. To reheat, bake on a sheet at 425°F for about 15 minutes, turning every 5 minutes, until crisp.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicEggCheeseLemonParmesan cheeseShallotSour creamSweet corn