These Zucchini Corn Fritters with Homemade Chipotle Mayo are insanely easy to make and a great way to use up beautiful summer produce. They're big and hearty, super crispy, and so delicious. They can be an appetizer/starter or even a main if you eat a few.
INGREDIENT NOTES:
- For the fritters:
- Zucchini: Using fresh zucchini here is best. You can keep the skin on when you grate it.
- Corn: Similar to the zucchini, fresh is best. But you could also used canned (drained and rinsed) or frozen (and thawed). If you're using it straight from the cob, to remove it I like to lay it down on a cutting board and take a knife to the side and cut straight down. Then rotate and repeat 3 more times.
- Jalapeño: Leave the seeds in for more spice, take them out for a more mild flavor.
- Egg: The egg helps bind the fritters together.
- Whole milk: This is my preferred milk, but if you don't have whole you could use 2%.
- Flour: Similar to the egg this helps bind it together.
- Baking powder: For the rise!
- Cayenne powder: Adding cayenne gives these a little kick which I love. You could omit if you have a low spice tolerance. But even with it, I wouldn't call these "spicy."
- Chives: Chives are a great serving garnish.
- Neutral oil: This is for cooking the fritters in. I recommend canola or vegetable, but if there's a different oil you prefer that is fine just make sure it has a high smoke point so it doesn't burn.
- For the chipotle mayo:
- Mayonnaise: This is the base! You could use regular or vegan. You could also use whole milk Greek yogurt.
- Chipotles in adobo: You can find these at most grocery stores. They come in a can and are absolutely delicious.
- Adobo sauce: Once you take the chipotle out of the can of adobo sauce, you'll want to also grab an extra bit of the adobo sauce for the chipotle mayo. Very very good.
- Lime juice: This gives the chipotle mayo much needed acidity and brightness.
- Optional: lime crema - simply sour cream (or Greek yogurt) and lime juice.
WHAT YOU'LL NEED:
- Coarse grater (this is the one I have)
- 2x medium bowls
- Wood spoon/mixing spoon of choice
- Spatula/turner
- Cast iron or heavy-bottomed pan (at least 10")
- ¼ cup measure
HOW TO MAKE THESE FRITTERS:
To make these Zucchini Corn Fritters with Homemade Chipotle Mayo start with grating the zucchini. Then take a paper towel or dish towel and put the zucchini in the center. Wrap the edges around it and over the sink wring out as much liquid as you can. Then place into one of the bowls.
In the bowl with the zucchini, add the corn and diced jalapeño. In a separate bowl, make the batter by mixing together the egg, milk, flour, baking powder, cayenne, salt, and pepper. Once mixed together, stir in the zucchini, corn and jalapeño mixture.
Heat your skillet on medium high heat with about ⅛" layer of oil. Once it's hot, using the ¼ cup measure, gently pour in the batter (I was able to fit 4x at a time). Allow them to cook for 3-4 minutes until golden brown, then flip and finish for another 3-4 on the other side. Transfer to a wire rack as you finish cooking the rest of the batter.
To make the chipotle mayo: combine all ingredients in a food processor and pulse until smooth! I also like to serve with a simple lime crema which is just ¼ cup sour cream and the juice of ½ a lime. You can also serve with a sprinkling of chopped chives (optional).
OTHER SIDES/APPS TO MAKE:
- Spicy roasted garlic and white bean dip
- Roasted potatoes with herby tahini Greek yogurt sauce
- Super easy plum and orange tarts
- Cheesy garlic knot pizza dip
Zucchini Corn Fritters with Homemade Chipotle Mayo
INGREDIENTS
For the fritters:
- 1 cup grated zucchini about 1 medium zucchini
- 1 cup fresh corn about 1 ½ ears of corn - removed from the cob
- 1 tablespoon diced jalapeño about ½ a jalapeño
- 1 large egg
- ½ cup whole milk
- ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne powder
- ½ cup canola or vegetable oil for cooking
- For serving optional: fresh chives
For the chipotle mayo:
- ¼ cup mayo
- 1 chipotle in adobo sauce
- 1 teaspoon of adobo sauce from the can of the chipotle
- Juice ½ a lime about 1-2 tsp
- ¼ teaspoon salt
- Optional lime crema: ¼ cup sour cream + juice ½ a lime
INSTRUCTIONS
- Grate the zucchini and using a paper towel or dish towel squeeze out as much liquid as you can and place into a medium bowl. Add the corn and diced jalapeño.
- In a separate bowl, mix together the batter ingredients: egg, milk, flour, baking powder, salt, pepper, and cayenne powder. Then add the zucchini/corn/jalapeño mixture to the batter and stir to combine.
- Heat a skillet on medium high with ⅛" oil. Once hot, use a ¼ measuring cup to pour the batter in. I fit 4x per round (so you'll need to cook them in 2 rounds). Transfer the cooked ones to a cooling rack while the remaining cook.
- To make the chipotle mayo: combine all ingredients in a food processor and pulse until smooth - about 1 minute.
- To make the crema: simply add the sour cream and lime juice in a bowl and mix together.
- Serve with a sprinkling of chopped chives if desired.
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