These Corn and Zucchini Fritters are an easy appetizer to whip up, and I bet you have a lot of the ingredients on hand. The 3 Lonetti Sisters Meatball Mix is a goldmine of a flavor punch. Use it in any recipe that calls for breadcrumbs (did I mention they are gluten-free?), not just for meatballs anymore.
You must know by now I love working with small local food makers. We are blessed with so many in Minnesota. Now especially is an important time to support our local makers, by purchasing their products. Please know these makers do not pay me to support their products, I only plug makers I love.
A fritter is usually deep-fried. I did some recipe development for the United Soy Bean Board last summer. I tested and presented this recipe (and a few others), and used the good old deep fat fryer. Not how I typically cook, but they were mighty tasty. I’ve modified the recipe to just a pan-fry, it makes these fritters a bit easier to prepare, and healthy too.
- you can throw just about anything together, bind it with an egg and breadcrumbs and come up with a tasty fritter (see the third bullet:)
- make them gluten-free by replacing the flour in the recipe for an gf flour
- it’s all about the sauce, right? this aioli is amazing
If you don’t have any 3 Lonetti Sisters Meatball mix on hand (highly recommend – not sponsored!). Use one tablespoon panko breadcrumbs, 1/4 teaspoon fennel seed, and 1/4 teaspoon garlic powder. But if you can scrounge some 3LS mix, do it, it packs a great flavor punch!
- 1 cup fresh corn (about 2 ears or about 1–1/2 cups frozen)
- ½ cup zucchini, grated and well-drained and dried (squeeze in a clean kitchen towel)
- 3 scallions, finely diced (white part only, you will use the green in the sauce)
- 1 long red pepper, minced (about a tablespoon)
- 1 jalapeno, minced (about 2 tablespoons)
- 1 garlic clove, finely minced
- Zest of one lemon
- 1 large egg
- ½ cup flour (I use Sunrise Flour Mill flour)
- ¼ cup cornmeal
- 1 tablespoon (heaping) 3 Lonetti Sisters Meatball Seasoning Mix
- ½ teaspoon kosher salt *
- Freshly ground black pepper to taste
- 1/4 cup oil for pan-frying (use more if needed)
Garlic Scallion Aioli
- ¼ cup mayo
- 1 tablespoon fresh lemon juice
- 1 clove garlic finely minced (you can use less, and add more if needed)
- 2 tablespoons finely chopped fresh scallions (green part only)
- ½ teaspoon Aleppo pepper
- ½ teaspoon kosher salt *
Fritters: In a medium bowl, mix all ingredients (except oil) until well combined. Place in the refrigerator for about an hour.
Prepare a rimmed baking sheet by lining with paper towels, set aside. This will help drain oil from the fritters after frying.
Place a large skillet on medium-high heat. Add oil to the pan, heat oil until it ripples in the pan. If you have a small ice cream scoop, it’s a great tool, otherwise use a tablespoon. Scoop a heaping tablespoon batter and gently place into the oil. Fry for about 1 to 1½ minutes, or until golden brown, turn and cook until golden on the other side. Remove the fritters from oil to the prepared baking sheet. Sprinkle with a bit of flaky salt and/or some or thinly sliced scallions (for garnish).
Aioli: Whisk together all of the ingredients until smooth. Drizzle on the hot fritters, or serve on the side. Best if served the fritters immediately, or keep them warm in a 200˚ oven.
*I use Diamond Kosher Salt in most of my recipes
1. Zest your lemons before you cut in half to juice
2. Roll your lemons on the counter before juicing, you will get more juice.
3. Room temp lemons yield more juice, take them out of the fridge a few hours before using
4. Forgot to take out those lemons from the fridge? Poke a hole in the lemon and place in the microwave for about 15 seconds. Viola.
Keywords: Corn Zucchini Fritters, Corn Fritters, 3 Lonetti Sisters Meatball Mix, Garlic Scallion Aioli, Easy Appetizer
Here are other recipes using local makers products, I sure hope you give them a try.