You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.
Cooking the Corn:
For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.
Making the Batter:
In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.
Frying the Fritters:
Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300F to 325F (150C).
Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil. I usually fry about 8 or 9 fritters at a time, spacing them out as a I drop in the batter.
Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.
Making the Dipping Sauce:
In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt, salt, pepper, onion powder, chives, and dill.
Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.
These zucchini corn fritter will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.
If you need to reheat them, I suggest doing so in your oven preheated to 425F. Place the fritters on a baking sheet and bake for about 15 minutes, rotating every 5 minutes. This will keep them crispy!
Nutritional facts are calculated per fritter without the sauce. The dipping sauce contains approximately 75 calories per tablespoon.