We love these zucchini corn fritters! Crispy, crunchy fritters packed with fresh zucchini and sweet summer corn, fried until golden. Serve them with a lemon basil aioli for dipping — pure bliss.
Welcome to one of my favorite summer dishes!
They might not be a full meal for everyone, but a heaping plate of these fritters certainly can be. These are phenomenal.
A mix of zucchini and corn — summer garden highlights — come together in each fritter for a savory, slightly sweet, crispy bite. Add the lemon basil aioli and you’ve got snacktime heaven. We can’t get enough.
Look at that batter — perfect.
I don’t fry often these days, but a shallow pan fry works beautifully for fritters. I also have a broccoli fritter recipe in Everyday Dinners that the kids love, and now that we adore the zucchini corn version, I’m declaring myself a fritter-making queen.
Little fried cakes of vegetables are an easy way to win over picky eaters. If someone in your house doubts veggies, start with a fritter — they’re hard to resist.
This recipe is wonderfully simple: zucchini and corn, a bit of flour, dried herbs, eggs, scallions, and oil for frying. They come together quickly and look special when finished with fresh basil.
And then there’s the dipping sauce. I like a lemon basil aioli — bright, herby, and creamy. It pairs perfectly with the sweet corn and savory zucchini.
These make a lovely summer side: crisp on the outside, tender inside, a touch of sweetness from the corn, and a tangy herby sauce to complement every bite.
For a simple summer dinner, serve a plate of fritters with the aioli and a greens salad — it’s one of my favorites.
Make them all season long — you’ll want to put these on repeat.
Zucchini Corn Fritters with Lemon Basil Aioli
Zucchini Corn Fritters with Lemon Basil Aioli
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Ingredients
- 3 cups freshly grated zucchini
- 2 cups corn kernels, cut from the cob
- ¾ cup flour
- 2 large eggs, lightly beaten
- ⅓ cup sliced green onions
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- olive or vegetable oil for frying
lemon basil aioli
- 1 cup mayonnaise
- ½ cup fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon fresh lemon juice
- kosher salt and pepper
Instructions
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Place the grated zucchini in a colander and sprinkle with a pinch of salt. Set the colander over a bowl and let the zucchini sweat for 15 minutes. Afterward, press gently to remove any remaining liquid.
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In a large bowl, whisk together the flour, dried chives, garlic powder, salt, and pepper. Whisk in the eggs, then stir in the drained zucchini and fresh corn until combined.
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Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. When hot, spoon portions of batter into the pan — about 2 to 3 tablespoons per fritter. Cook 2 to 3 minutes per side, or until golden brown. Flip gently and cook until the other side is golden.
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Transfer the cooked fritters to a paper towel–lined plate to drain excess oil. Repeat with the remaining batter. Serve warm with the lemon basil aioli.
lemon basil aioli
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Combine the mayonnaise, basil, minced garlic, lemon zest, and lemon juice in a blender or food processor. Blend until smooth, then season with salt and pepper to taste.
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Summer heaven.