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Crispy Zucchini Corn Fritters Recipe with Easy Roasted Garlic Herb Aioli

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These crispy zucchini corn fritters are golden and tender with a punch of flavor from a creamy roasted garlic herb aioli. Perfect for a quick lunch, snack, or side dish, they combine fresh veggies and simple ingredients for a wholesome treat.

Ingredients

Scale
  • 2 medium zucchinis, shredded and squeezed dry
  • 1 cup (150g) fresh corn kernels (or thawed frozen/canned corn, drained)
  • ½ cup (65g) all-purpose flour (or almond flour/gluten-free blend for GF)
  • 2 large eggs, beaten
  • 2 green onions, finely chopped
  • Handful of parsley and thyme, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil for frying
  • For the Roasted Garlic Herb Aioli:
  • 1 whole bulb garlic, roasted
  • ½ cup (120g) mayonnaise (or Greek yogurt/plant-based mayo for variations)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh herbs (parsley, chives, dill)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Let cool.
  2. Shred zucchinis using a box grater or food processor. Transfer to a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, combine shredded zucchini, corn kernels, flour, beaten eggs, chopped green onions, parsley, thyme, salt, and pepper. Stir until just combined.
  4. Heat a large nonstick or cast iron skillet over medium heat. Add 2 tablespoons of oil and heat until hot but not smoking.
  5. Drop 3-4 tablespoon-sized mounds of batter into the skillet, flatten slightly. Cook 3-4 minutes per side until golden brown and crispy. Flip carefully with a spatula. Cook in batches to avoid overcrowding.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  7. Make the aioli by mashing roasted garlic cloves into a paste. Stir in mayonnaise, lemon juice, chopped herbs, salt, and pepper. Adjust seasoning as desired.
  8. Serve warm fritters with a generous dollop of roasted garlic herb aioli. Garnish with extra fresh herbs if desired.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy fritters. Use medium heat to fry and avoid overcrowding the pan. The aioli can be made ahead and tastes better after resting. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free aioli, use plant-based mayo or avocado blend.

Nutrition

Keywords: zucchini fritters, corn fritters, roasted garlic aioli, crispy fritters, easy snack, vegetarian, gluten-free option

Find it online: https://bitefuljoy.com/crispy-zucchini-corn-fritters-recipe-with-easy-roasted-garlic-herb-aioli/