Zucchini Corn Fritters with Aioli

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For aioli

  • 1 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons honey

For the fritters

  • 2 cups grated zucchini*
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cumin
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Fresh ground black pepper
  • 2 eggs
  • 1 cup whole milk
  • 1/4 cup salted butter, melted
  • 1 1/2 cups fresh corn kernels cut from cob (about 3 ears of corn)
  • 1 cup finely grated Cheddar cheese
  • Oil for frying


  1. Combine all the aioli ingredients with the Mix-Stir and refrigerate until serving.
  2. Place grated zucchini in a colander and sprinkle with ½ to 1 teaspoon of salt. Let it sit for 20 to 30 minutes to draw water content from zucchini. Squeeze zucchini using your hands or place in an absorbent towel, pressing to remove as much water as possible. The zucchini should be as dry as possible so the fritters will be crispy when fried and not soggy.
  3. Stir together flour, baking powder, cumin, sugar, salt and pepper together in a large bowl.
  4. Whisk eggs, milk and butter together in a small bowl.
  5. Mix wet ingredients into dry ingredients.
  6. Stir in zucchini, corn and cheese. Mix well.
  7. Heat 2 to 3 inches of oil in a large, heavy skillet over medium-high heat. Drop batter by tablespoonful into hot oil. Fry until crisp and brown, turning once. Remove from pan with a slotted spoon and drain on paper towels.
  8. Eat plain or dip into aioli.