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!
Garlic Scallion Aioli
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
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