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Crispy Corn and Zucchini Fritters Recipe Easy Homemade with Spicy Sriracha Aioli

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These crispy corn and zucchini fritters are a quick and easy snack or appetizer featuring sweet corn, tender zucchini, and a spicy sriracha aioli for dipping. Perfect for casual gatherings or a light meal.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 2 cups)
  • 1 cup fresh corn kernels (or frozen, thawed)
  • ½ cup all-purpose flour (about 60 g)
  • ¼ cup grated Parmesan cheese (about 25 g)
  • 2 green onions, finely sliced
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Vegetable oil or avocado oil for frying
  • For the Spicy Sriracha Aioli:
  • ½ cup mayonnaise (about 120 ml)
  • 1–2 tablespoons sriracha sauce
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Shred 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine shredded zucchini, 1 cup fresh corn kernels, ½ cup all-purpose flour, ¼ cup grated Parmesan cheese, 2 sliced green onions, and 2 minced garlic cloves. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
  3. Lightly beat 2 large eggs and mix into the zucchini mixture. The batter should be sticky but hold together well (about 3 minutes). If too wet, add a tablespoon more flour.
  4. In a small bowl, whisk together ½ cup mayonnaise, 1 to 2 tablespoons sriracha sauce (adjust to taste), 1 teaspoon fresh lime juice, ¼ teaspoon garlic powder, and a pinch of salt. Refrigerate until serving (about 5 minutes prep).
  5. Heat about 2 tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
  6. Using a tablespoon, scoop batter into the skillet and flatten slightly with the back of the spoon. Cook in batches without crowding the pan. Fry each side for 3-4 minutes or until golden brown and crispy. Adjust heat as needed.
  7. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven if needed while frying remaining batter.
  8. Serve fritters on a platter with spicy sriracha aioli on the side for dipping. Garnish with extra sliced green onions or fresh herbs if desired.

Notes

Drain zucchini thoroughly to ensure crispy fritters. Do not overcrowd the pan when frying to maintain oil temperature. Use a sturdy spatula for flipping. The aioli can be made ahead and refrigerated. Leftovers reheat best in a skillet or oven to restore crispiness.

Nutrition

Keywords: corn fritters, zucchini fritters, crispy fritters, sriracha aioli, easy appetizer, vegetarian, quick snack

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