Corn & Zucchini Fritters



For the fritters:

½ cup (68 grams) all-purpose flour
½ cup (68 grams) cornstarch
½ teaspoon baking powder
1 cup (2.5 dl) seltzer
1 cup (2.5 dl) or 1 corn on the cob, shucked
2 cups (5 dl) shredded zucchini
½ cup thinly sliced onion
½ cup (15 grams) fresh cilantro leaves
2 scallions, cut into 1/2-inch (1 cm) pieces
1 garlic clove, minced
1 ½ cups (3.5 dl) vegetable oil
Salt and pepper to taste

For the sauce:
½ cup (115 g) vegan mayonnaise (like JUST or Hellman’s)
1 ½ tbsp prepared horseradish
12 tbsp fresh lemon juice
Salt, pepper to taste


To make sauce:
Combine all the ingredients in a small bowl and whisk together. Season with salt and pepper to taste and place in the fridge until ready to use.

To make fritters:
Prepare a rimmed rack sitting on top of a baking sheet and line with 2-3 layers of paper towels.

Whisk flour, cornstarch, and baking powder together in a large bowl. Add the seltzer and whisk until a smooth, thick batter forms. Add the zucchini, corn, onion, cilantro, scallions, and garlic to the batter and carefully fold in until the vegetables are evenly coated with the batter.

Add oil to 12-inch to a heavy-duty skillet (I like cast-iron pans) and heat over medium-high heat to 350° Fahrenheit/175° Celsius. Add about 2 tsp salt and ½ teaspoon pepper into the vegetable batter.

Scoop out the batter with a ¼-cup dry measuring cup (about 4 tablespoons), and add dollops of fritters into the skillet until you have about 4 at a time. Gently press down with a spatula, they shouldn’t be too thick in the center. Adjust the burner to make sure that the oil temperature stays between 300° F (150° C) and 350° F (175° C).

Fry on each side for about 2-3 minutes until golden brown. Carefully remove with a slotted spatula and place on the prepared sheet with the paper towels. Season with salt, and repeat with the remaining batter and serve with the sauce and alternatively, a green salad or zucchini/corn salad.