How do I prevent my zucchini fritters from becoming soggy?

The most important step is to thoroughly drain the grated zucchini. After grating, place it in a colander and sprinkle with salt, let it sit for 10-15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel.

Can I bake these fritters instead of frying?

While frying yields the crispiest results, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown. They may not be as crispy but will still be delicious.

How long can I store leftover fritters?

Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or air fryer for best results to restore crispiness.

What can I use if I don't have chipotle peppers?

You can use a pinch of smoked paprika and a dash of cayenne pepper for a similar smoky and spicy flavor, or substitute with your favorite aioli or dipping sauce.

Crispy Zucchini Corn Fritters with Chipotle Aioli Recipe

Name: Crispy Zucchini and Corn Fritters with Zesty Chipotle Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchini, grated (about 3 cups); 1 cup fresh or frozen corn kernels; 2 large eggs, beaten; ½ cup all-purpose flour; ¼ cup grated Parmesan cheese; 2 green onions, finely chopped; 2 tablespoons fresh dill, chopped; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder; Vegetable oil, for frying; For the chipotle aioli; ½ cup mayonnaise; 1–2 chipotle peppers in adobo sauce, minced; 1 tablespoon adobo sauce; 1 clove garlic, minced; 1 tablespoon lime juice; Salt, to taste

Crispy Zucchini and Corn Fritters with Zesty Chipotle Aioli

Print Recipe

Golden-brown zucchini and sweet corn fritters, irresistibly crisp outside and tender inside, paired with a smoky-spicy chipotle aioli that takes summer vegetables to new heights.

Author: Alexandra Roa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 fritters 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 medium zucchini, grated (about 3 cups)
1 cup fresh or frozen corn kernels
2 large eggs, beaten
½ cup all-purpose flour
¼ cup grated Parmesan cheese
2 green onions, finely chopped
2 tablespoons fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
Vegetable oil, for frying
For the chipotle aioli
½ cup mayonnaise
1–2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce
1 clove garlic, minced
1 tablespoon lime juice
Salt, to taste

Instructions

Place grated zucchini in a colander, sprinkle with salt, and let sit 15 minutes. Wrap in a clean kitchen towel and squeeze firmly to remove excess moisture.
In a large bowl combine drained zucchini, corn, eggs, flour, Parmesan, green onions, dill, pepper, and garlic powder; mix just until combined.
Heat ¼ inch of oil in a large skillet over medium-high. When a drop of batter sizzles, spoon batter into the pan, flattening slightly.
Fry fritters 3-4 minutes per side until deep golden and crisp; transfer to a paper-towel-lined plate.
Meanwhile, whisk mayonnaise, minced chipotle, adobo sauce, garlic, lime juice, and salt into a smooth aioli.
Serve fritters hot with generous dollops of zesty chipotle aioli.

Notes

For extra-crispy fritters, drain the salted zucchini up to 30 minutes. To bake instead of fry, arrange on an oiled sheet and bake at 400 °F (200 °C) for 15-20 minutes, flipping once.

Nutrition

Serving Size: 2 fritters + aioli
Calories: 260
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: zucchini corn fritters, crispy fritters, chipotle aioli, summer appetizer, vegetarian

Find it online: https://alexandrarecipes.com/crispy-zucchini-corn-fritters-chipotle-aioli/