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corn zucchini fritters with jalapeño cream_hot for food

corn zucchini fritters with jalapeño cream

Fritters are crispy, fun-sized, and packed with flavor. Try this version made with corn and zucchini, and dunk them into a zesty jalapeño cream!

Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword corn fritters, jalapeño cream, jalapeños, zucchini fritters
Prep Time 20 minutes
Cook Time 25 minutes
Refrigerate 1 hour
Total Time 45 minutes
Servings 12 fritters
Author Lauren Toyota .

Ingredients

jalapeño cream (makes about 1 cup)

  • 1/2 C vegetable oil (sunflower or canola)
  • 1/4 C unsweetened nondairy milk
  • 2 tbsp apple cider vinegar
  • 1 tbsp pickled jalapeño slices (5-6 slices)
  • 1 garlic clove
  • 1/2 tsp ground mustard
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper

corn zucchini fritter

  • 2 C frozen corn, thawed and drained
  • 1 1/2 C shredded zucchini (about 1 large zucchini)
  • 1/4 C finely minced shallot
  • 1/2 C all-purpose flour
  • 1/2 C fine corn meal
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp nutmeg
  • 1/4 tsp ground black pepper
  • 1/4 C unsweetened nondairy milk
  • 2 to 3 tbsp vegetable oil (for frying)

Instructions

  1. To make the cream sauce, place all the ingredients in a tall jar or container. Place an immersion blender into the contents of the jar and run it moving it slightly up and down for 30 seconds to 1 minute until slightly thicker and smooth. Alternatively, you can use a store bought vegan mayonnaise and combine finely chopped jalapeños, minced garlic, apple cider vinegar, ground mustard, ground black pepper and sea salt into it. Add a small amount of nondairy milk to thin it out if necessary. Refrigerate for at least 1 hour before serving. The homemade version will thicken a bit more once chilled.

  2. To make the fritters, place shredded zucchini in a strainer and coat with 1/4 teaspoon of sea salt. Let it sit for 10 minutes, then squeeze the excess water out of the zucchini shreds onto paper towel or a tea towel.

  3. Break it up into shreds that should feel much dryer in a large mixing bowl and combine with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, another 1/4 teaspoon of sea salt, ground black pepper, smoked paprika, and nutmeg. Stir to combine well. Once all the vegetables are nicely coated, stir in nondairy milk and combine into a thick batter.

  4. Heat a nonstick pan or cast iron skillet over medium heat with 2 tablespoons of vegetable oil. Use a scant 1/4 cup of batter for each fritter, and shape into a patty with your hands.

  5. Place 2 to 3 fritters in the pan at a time and fry about 2 minutes per side or until golden brown on both sides. Remove them from the pan and place onto paper towels to absorb any excess oil. You may need to add more vegetable oil to the pan once about half the fritters have been fried.

  6. Alternatively, you could bake these instead. I have not tested this but I imagine it work just fine! I'm thinking a preheated 400°F oven. Line a baking sheet with parchment paper and lightly spray it with vegetable oil. Then place the formed fritters onto the baking sheet.

  7. Bake for 20 to 25 minutes, flipping half way through bake time or until golden brown on the outside.