Ingredients
Main Ingredients
- 3 medium green zucchini
- 1 tsp salt (for zucchini)
- 1 tbsp butter
- 2 ears of corn (about 2 cups of corn kernels)
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1 large egg
- 3/4 cup buttermilk
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt (for batter)
- Ground black pepper, to taste
- 1/2 tsp smoked paprika
- 1 cup grated parmesan cheese
- 1 1/2 tbsp fresh chives, chopped
- 1 1/2 tbsp fresh dill, chopped
- 2 to 3 cups canola oil, for frying
Dipping Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 1 tbsp olive oil
- Juice from 1/2 lemon
- 2 to 3 garlic cloves, pressed or grated
- 1/2 tsp salt
- Ground black pepper, to taste
- 1 tsp onion powder
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
Instructions
- Preparing the Zucchini: Wash and grate the zucchini using a coarse grater without peeling the skin for added texture. Line a large bowl with cheesecloth, place the grated zucchini inside, then sprinkle with 1 teaspoon salt. Massage the salt into the zucchini to help release excess water. Let it stand for 10 to 15 minutes, squeezing out the liquid every 5 minutes until the zucchini is well wrung dry.
- Cooking the Corn: Bring a large pot of salted water to a boil. Add the corn cobs and boil for 10 minutes. Transfer corn to a bowl of cool water to stop cooking. Once cooled, carefully cut kernels off the cob. Heat butter in a medium frying pan over medium heat, then sauté shallot and corn kernels with salt and pepper for 6 to 8 minutes until golden. Add minced garlic and cook for 30 seconds more, then remove from heat and allow to cool.
- Making the Batter: In a large mixing bowl, whisk together the buttermilk and egg until smooth. Add flour, baking soda, salt, black pepper, and smoked paprika; whisk to form a thick batter. Fold in grated zucchini, cooled corn and shallot mixture, parmesan cheese, fresh dill, chives, salt, and pepper until well combined.
- Frying the Fritters: Pour canola oil into a deep sauté pan or large pot to a depth sufficient for shallow frying (2-3 cups). Heat oil over medium-high heat until it reaches 300°F to 325°F (150°C). Using a small scoop or tablespoon, drop 1 to 1 1/2 tablespoons of batter into the hot oil, frying 8 to 9 fritters at a time with spaces in between. Cook for 3 to 5 minutes, flipping once golden on the first side. Remove fritters to a wire rack set over paper towels to drain excess oil.
- Making the Dipping Sauce: In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), olive oil, lemon juice, pressed garlic, salt, black pepper, onion powder, chopped dill, and chives until smooth and well combined.
- Serving Suggestions: Allow the fritters to cool for 5 to 7 minutes before serving. Serve warm with the creamy dipping sauce for best flavor and texture.
- Reheating Instructions: Preheat oven to 425°F (220°C). Place leftover fritters on a baking sheet and bake for 15 minutes, rotating every 5 minutes to maintain crispiness.
Notes
- Do not peel the zucchini; the skin adds texture and nutrients to the fritters.
- Make sure to squeeze out as much liquid as possible from the grated zucchini to prevent soggy fritters.
- The recommended frying temperature is 300°F to 325°F to achieve crispy, golden fritters without burning.
- Use freshly grated parmesan for best flavor and melting quality.
- The dipping sauce can be stored in the refrigerator for up to 3 days.
- Reheat fritters in the oven instead of microwave to preserve crispiness.
- Nutritional values are calculated per fritter excluding the dipping sauce; the sauce adds approximately 75 calories per tablespoon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes frying + 10 minutes boiling corn
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
