Easy, Cheesy Zucchini Corn Fritters with Creamy Dipping Sauce

Easy, Cheesy Zucchini Corn Fritters | with Creamy Dipping Sauce

 

Hello and Welcome to My Kitchen!

 

Today, I'm excited to share with you a delightful summertime appetizer that's quick, easy, and incredibly fun to make. Get ready to tantalize your taste buds with my Cheesy Zucchini Corn Fritters served with a creamy dipping sauce that's nothing short of addictive. These fritters offer the perfect balance of crispy exteriors and fluffy, flavorful interiors, and the creamy sauce complements them flawlessly.

 

Preparing the Zucchini

To begin, you'll need three medium-sized zucchinis or squash. I'm using green zucchinis for this recipe. Start by lining a large bowl with a cheesecloth, then grate the zucchini into the cheesecloth. Afterward, give it a good squeeze to remove excess moisture. A sprinkle of sea salt helps extract even more moisture - massage it in and set the zucchini aside for 10-15 minutes.

 

While the zucchini stands, let's move on to the next steps.

 

Cooking Corn & Shallots

Heat a medium-sized pan over medium heat, add a tablespoon of butter, and let it melt. Toss in one large diced shallot and two cups of cooked corn (from about two ears). Season with a pinch of ground black pepper and sea salt. Sauté this mixture for about six to seven minutes, until the shallot turns translucent, and the corn takes on a golden hue. Add three minced garlic cloves, cook for 30 seconds, then remove it from the heat.

 

Now, back to our zucchini.

 

Making Dipping Sauce

While waiting for the zucchini to release its juices, let's whip up the creamy dipping sauce. In a mixing bowl, combine a third-cup of mayonnaise, a third-cup of sour cream, a tablespoon of olive oil, the juice of one lemon (or half of a large lemon), a pinch of salt, ground black pepper, and half a teaspoon of onion powder. For an extra burst of flavor, add fresh dill and chives. Mix it all together, and your delectable dipping sauce is ready!

 

Making Buttermilk Batter

In a large mixing bowl, crack one large egg and whisk it together with three-quarters of a cup of buttermilk. To this mixture, add one cup of all-purpose flour, half a teaspoon of baking soda, one teaspoon of salt, half a teaspoon of smoked paprika, and some cracked black pepper. Stir in the cooled corn and shallot mixture, the grated zucchini (after squeezing out excess moisture), one cup of freshly grated parmesan cheese, fresh chives, and dill. Mix everything together until you achieve a thick, creamy batter.

 

Frying Instructions

Time to fry our zucchini corn fritters! Heat a sauté pan with several cups of canola oil over medium-high heat until it reaches 300 degrees Fahrenheit. Use a two-tablespoon scoop to drop batter into the hot oil. Fry each fritter for about three to four minutes, turning them until they become golden brown. Place the cooked fritters on a wire rack with paper towels underneath to absorb any excess oil.

 

Serving Suggestions

Allow the fritters to cool for at least five to seven minutes before serving. The result is a perfect balance of crispy exteriors and fluffy interiors, a true delight for your taste buds.

 

And now, the moment we've all been waiting for – the taste test! These fritters are irresistibly crispy on the outside, soft on the inside, and the creamy dipping sauce adds a delightful touch. The combination of fresh zucchini, corn, and parmesan cheese makes this the ideal summer appetizer.

 

For the full list of ingredients and detailed instructions, check the video description box and head over to my website. Your feedback, likes, and comments are greatly appreciated, as they support my channel. Stay tuned for more delicious recipes, and happy cooking!