Description
These Best Crispy Zucchini Corn Fritters are a delightful gluten-free snack or side dish perfect for any meal. Combining fresh shredded zucchini, sweet corn kernels, and a blend of almond and tapioca flours, these fritters offer a crispy golden exterior with a tender inside. Paired with a zesty chipotle lime paleo mayo dipping sauce, they provide a burst of flavor that’s both nutritious and satisfying.
Ingredients
Fritters
- 2 medium zucchini (about 4 cups shredded)
- 1 1/2 cups fresh corn kernels (about 2 ears, or frozen, thawed and patted dry)
- 3 scallions (thinly sliced)
- 2 large eggs
- 1/3 cup blanched almond flour
- 1/4 cup + 2 tablespoons tapioca flour (or arrowroot)
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or cilantro
- Avocado oil (or olive oil) for cooking
Dipping Sauce
- 1/2 cup paleo mayo
- Juice of 1 lime
- 1 teaspoon lime zest
- 1 teaspoon chipotle powder (or 1/2 teaspoon smoked paprika for milder flavor)
- Pinch of salt
Instructions
- Shred the Zucchini: Use a box grater to shred the zucchini. Either the small or large grating setting works well, though the small setting is preferred for texture.
- Squeeze Out Liquid: Place the shredded zucchini in a clean kitchen towel and squeeze vigorously until almost no liquid remains. This is crucial for achieving crispy fritters.
- Measure Zucchini: After squeezing, you should have about 2 to 2 1/2 packed cups of zucchini ready for the batter.
- Mix Ingredients: In a large bowl, combine the squeezed zucchini, fresh corn kernels, sliced scallions, and chopped parsley or cilantro. Add the eggs and stir well to combine. Then add almond flour, tapioca flour, baking powder, salt, garlic powder, onion powder, and black pepper. Mix until all ingredients are evenly incorporated. Let the mixture sit for 5 minutes to hydrate.
- Heat the Skillet: Warm a large nonstick or cast iron skillet over medium heat. Add enough avocado or olive oil to lightly coat the pan’s surface.
- Form and Cook Fritters: Scoop about 1/4 cup of the mixture per fritter and gently flatten each to about 1/2 inch thickness. Place them in the hot skillet, cooking for 3 to 4 minutes on the first side until deep golden brown. Flip carefully and cook for another 3 minutes on the second side.
- Drain and Keep Warm: Transfer cooked fritters to a cooling rack or plate lined with paper towels to drain excess oil while you finish cooking remaining batches.
- Prepare Dipping Sauce: Whisk together paleo mayo, lime juice, lime zest, chipotle powder, and a pinch of salt until smooth and well combined.
- Serve: Serve the warm zucchini corn fritters with the chipotle lime dipping sauce and enjoy this crispy, flavorful dish!
Notes
- Ensure you squeeze zucchini very well to avoid soggy fritters.
- Almond and tapioca flours provide gluten-free texture and crispness.
- Adjust chipotle powder according to desired heat level; smoked paprika is a milder alternative.
- Using a cast iron skillet helps achieve an even, golden crust.
- Fritters can be kept warm in a low oven (around 200°F) while finishing the batch.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet for crispiness.