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Crispy Yellow Squash and Corn Fritter Stack Recipe with Easy Chipotle Aioli

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These crispy yellow squash and corn fritter stacks with chipotle aioli offer a perfect balance of golden crispiness and tender sweetness, topped with a smoky, spicy aioli that elevates the flavors. Ideal for a simple yet celebratory late summer dish.

Ingredients

Scale
  • 2 medium yellow squash, grated
  • 1½ cups fresh corn kernels (from 2 ears) or thawed frozen corn
  • ¾ cup all-purpose flour (95g) or gluten-free flour
  • ¼ cup cornmeal (30g)
  • ½ cup small-curd cottage cheese, drained
  • 2 large eggs, room temperature
  • 3 stalks green onions, finely chopped
  • 2 tablespoons fresh cilantro or parsley, chopped (optional)
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
  • Vegetable oil or light olive oil, for frying
  • For the chipotle aioli:
  • ½ cup mayonnaise
  • 1 teaspoon chipotle powder or chipotle in adobo
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon garlic powder
  • A pinch of salt

Instructions

  1. Grate the yellow squash using a box grater, then place it in a clean kitchen towel and squeeze firmly to remove excess moisture. Remove kernels from fresh corn cobs or thaw frozen corn.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
  3. In another bowl, lightly beat the eggs, then stir in the cottage cheese, green onions, and herbs.
  4. Add the grated squash and corn kernels to the wet mixture and combine gently.
  5. Pour the wet ingredients into the dry and fold everything together until just combined. Do not overmix.
  6. Whisk together mayonnaise, chipotle powder, lime juice, garlic powder, and salt in a small bowl. Cover and refrigerate until serving.
  7. Pour about ¼ inch (6 mm) of oil into a large skillet over medium heat. The oil is ready when a small drop of batter sizzles on contact.
  8. Drop spoonfuls of batter (about 3 tablespoons or 45 ml) into the hot oil, flatten gently with the back of the spoon. Cook for 3-4 minutes per side or until deep golden and crispy. Work in batches to avoid overcrowding.
  9. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) if cooking in batches.
  10. Layer fritters on plates, spreading a dollop of chipotle aioli between each layer. Garnish with extra herbs or a lime wedge if desired.

Notes

Dry the squash well to ensure crispiness. Do not overmix the batter to avoid toughness. Use medium heat for frying to prevent burning or sogginess. Cook fritters in batches to maintain oil temperature. Keep cooked fritters warm in a low oven to preserve crispness. Adjust chipotle powder gradually to control heat. If batter is too thick, add a tablespoon of milk or water; if too wet, add extra cornmeal.

Nutrition

Keywords: yellow squash fritters, corn fritters, chipotle aioli, summer recipe, crispy fritters, vegetarian, easy fritters, summer vegetables

Find it online: https://yumnode.com/crispy-yellow-squash-and-corn-fritter-stack-recipe-with-easy-chipotle-aioli/