I’ve made this dish 3 times in the last month because… well, because clearly I’m obsessed. And well, recipe testing and all that. I think this dish comes together rather quickly and is the reliable way to use up those few ears of sweet corn and leftover zucchinis rolling in your produce drawer. I like to serve it with my kitchen-made yum yum sauce and snipped fresh chives.

The hot crisp fritters paired with the cool ant tangy, savory sauce is a match made in food heaven.

Although this dish serves 10, I could make it serve me, myself and I.

To Make These Zucchini Corn Fritters Gather:

zucchini – You’ll need two medium in size.
kosher salt – Needed to draw out the moisture of the zucchini and flavor the fritters.
fresh corn kernels – Cut straight off the cob.
green onions – For a mild onion flavor.
jalapeño – Adds flavor-packed spicy flavor and texture.
eggs – Acts as the bind to keep everything together.
unbleached all-purpose flour – Helps create the batter and binds with the eggs and other ingredients.
parmesan cheese – Use freshly grated for dependable flavor.
garlic powder – Lends earthy and slightly bitter flavor.
freshly ground black pepper – Lends flavor and bite.
avocado oil – Or other neutral, flavorless oil that’s safe for panfrying.

for serving:

chives (fresh) – Adds a pop of fresh onion flavor.
sauce or dip of choice – Like ranch, yum yum sauce or fry sauce. (I’ve linked a few sauces towards the end of the post.)

Prep The Zucchini:

Wash and trim the ends of 2 medium zucchinis. On the large holes of your box grater, grate the zucchinis.

Transfer the grated zucchini to a clean kitchen towel or a few layers of cheesecloth. Season and toss the grated zucchini with 1 teaspoon kosher salt, let sit for 1o to 15 minutes. The salt will draw out the moisture of the zucchini.

Gather the ends of the towel, twist and squeeze the zucchini over a bowl to catch as much liquids as possible.