Corn & Zucchini Fritters
These corn & zucchini fritters are perfect when in the mood for a heartier dish that can serve either as an appetizer or a main meal. By adding a little corn into the batter, I find it adds a nice crunch and sweetness to it, making it the ultimate comfort food!
- Category: Main
Ingredients
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
1–2 tbsp fresh lemon juice
Salt, pepper to taste
Instructions
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.
Notes
The batter is quite thick because I really want my fritters to be super crispy. By adding half flour and half cornstarch with a little baking powder, as well as using sparkling water instead of regular water, you achieve that crunch that is so satisfying when indulging in fried foods.
Squeeze out as much moisture as you can from the shredded zucchini, and then add salt to the batter right before frying, to avoid extracting too much liquid from the squash and thinning the batter.
Finally, be careful to monitor the temperature of the oil when frying. I use a chocolate thermometer and stick it in the oil when it has slowly heated up. You want it to be hot enough but not too hot to burn the batter/veggies.
I made a delicious horseradish mayo to dip the fritters in but is also equally delicious with a side of vegan sour cream. If you can find the So Delicious or Wayfair brand, those are my favorites!
Find it online: https://sunnygandara.com/corn-zucchini-fritters/
