Crispy Sweet Corn and Zucchini Fritters with Lemon Basil Aioli

Ingredients

• •1 cup cooked sweet corn kernels
• •1 medium zucchini, grated
• •1/4 cup all-purpose flour
• •1/4 cup grated Parmesan cheese
• •1 large egg
• •2 green onions, finely chopped
• •2 cloves garlic, minced
• •1/4 teaspoon smoked paprika
• •Salt to taste
• •Black pepper to taste
• •2 tablespoons olive oil for frying
• •1/2 cup mayonnaise
• •1 tablespoon freshly squeezed lemon juice
• •1 tablespoon finely chopped fresh basil
• •1 teaspoon Dijon mustard
• •1/2 teaspoon garlic powder

Instructions

1. 1

   Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible to prevent soggy fritters.

2. 2

   In a large mixing bowl, combine the grated zucchini, cooked sweet corn kernels, all-purpose flour, grated Parmesan cheese, egg, green onions, minced garlic, smoked paprika, salt, and black pepper. Mix well until the batter is evenly combined.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Scoop approximately 2 tablespoons of the batter for each fritter and drop it into the skillet, flattening slightly with the back of a spoon to form a round shape.

4. 4

   Cook the fritters for 3-4 minutes on each side or until golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more olive oil as needed.

5. 5

   To prepare the Lemon Basil Aioli, whisk together mayonnaise, freshly squeezed lemon juice, finely chopped basil, Dijon mustard, and garlic powder in a small bowl until smooth. Adjust seasoning to taste.

6. 6

   Serve the fritters warm with the Lemon Basil Aioli on the side for dipping. Garnish with additional fresh basil or green onions, if desired.