– For the fritters: – 2 cups coarsely shredded zucchini ~2 medium zucchini – ½ teaspoon plus ¼ teaspoon salt divided – 1 cup frozen sweet corn kernels thawed – ⅓ cup scallions or yellow onion small dice, about 1/2 small onion – 1 cup all-purpose flour – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – 1 Tablespoon fresh chopped dill or fresh basil – ¾ cup milk nut or dairy, I used unsweetened almond milk – 1 large egg whisked – 1-2 Tablespoons olive oil for frying – For the sauce: – 1 cup mayonnaise – 1 Tablespoon sweet and sour sauce or Sriracha sauce – 1 Tablespoon rice wine vinegar or freshly squeezed lemon or lime juice – sour cream or Greek yogurt (optional, for topping) – 1 Tablespoon chopped fresh mint
Cook time: 0 min
– Yield: You'll get about 12 servings from this recipe – Storage: If you're making this for meal prep, store in an airtight container for up to 3 days. – Make ahead: Make the fritters and the sauce ahead of time. You could make the dressing even 3 days before.
Can you freeze cooked zucchini fritters? Yes! As long as you let them cool completely, just place them in a flat layer in a zipped lock freezer bag or an airtight storage container. They’ll stay fine for 2-3 months. Heat before serving.
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