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Crispy Fresh Corn and Zucchini Fritters with Spicy Sriracha Mayo

corn and zucchini fritters - featured image
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These crispy fritters combine sweet corn and tender zucchini with a spicy sriracha mayo for a quick, tasty appetizer that’s perfect for entertaining or a satisfying snack.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3–4 ears), or thawed and drained frozen corn
  • 1 large zucchini, grated and squeezed dry
  • ½ cup (60 g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 large egg, beaten
  • 2 green onions, finely sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (canola or sunflower) for frying
  • For the spicy sriracha mayo:
  • ½ cup (120 ml) mayonnaise, preferably full-fat
  • 1–2 tablespoons sriracha sauce, to taste
  • 1 teaspoon fresh lime juice
  • 1 small garlic clove, minced
  • Pinch of salt, to taste

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a fine mesh sieve or wrap in cheesecloth and press firmly to remove as much moisture as possible (5-10 minutes).
  2. Cut fresh corn kernels off 3-4 ears (about 2 cups). If using frozen, thaw and drain well.
  3. In a large bowl, combine grated zucchini, corn kernels, ½ cup all-purpose flour, beaten egg, and sliced green onions. Season with garlic powder, salt, and black pepper. Stir until just combined.
  4. Heat about 2 tablespoons of vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening gently to form patties about 3 inches in diameter.
  6. Fry for 3-4 minutes on each side until golden brown and crisp. Fry in batches to avoid overcrowding.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F/90°C) if frying in batches.
  8. To make the spicy sriracha mayo, whisk together mayonnaise, sriracha, lime juice, minced garlic, and salt in a small bowl. Chill until serving.
  9. Serve fritters hot with a generous dollop of spicy sriracha mayo on the side.

Notes

Squeeze out excess moisture from zucchini thoroughly to prevent soggy fritters. Maintain medium heat when frying to ensure fritters cook evenly without absorbing too much oil. Keep cooked fritters warm in a low oven to maintain crispness. Batter can be prepared ahead and refrigerated. For gluten-free, substitute flour with almond or chickpea flour. Vegan option: replace egg with flax egg and use vegan mayo.

Nutrition

Keywords: corn fritters, zucchini fritters, appetizer, sriracha mayo, quick snack, vegetarian, gluten-free option

Find it online: https://blingbite.com/crispy-fresh-corn-and-zucchini-fritters-with-spicy-sriracha-mayo-easy-recipe-for-perfect-appetizers/